Yabbies Cooked In Beer
There is nothing like a cold beer and a pot of yabbies on a sunny Sunday afternoon. My dad brought over a bucket of freshly caught yabbies for us to feast on, which we were very grateful for. We had spent all day working on our veggie garden, which is coming along slowly.
Tired and exhausted I decided to use a quick method of cooking and I wanted follow the principle of keeping it simple when using fresh ingredients which enhances the natural flavour.
After you have purged the yabbies in fresh water, you can read how to here. (If you don’t have time or can’t wait to purge them overnight, try to do it for at least 4 hours (which is what I did))
Place the live yabbies in freezer for 30minutes to help them “sleep”, this will make your life easier when handling them and putting them in the pot.
1kg of yabbies
1 stalk of lemongrass
1 lemon cut in half
1 bottle of beer 750ml (I used Mr LR home-brew)
Throw the yabbies in a pot with lemongrass, lemon and beer.
On a high heat cook for 10-15 minutes or until they change colour
Lemon and chilli dipping sauce:
1 tsp of sea salt
1 small birds eye chilli chopped up finely
1 tbls of lemon or more if you like it quite sour
You will be surprised how well this dipping sauce will go with any crustacean, the sweet flesh from the crustacean will balance the salty and sourness in the sauce. The hint of chilli will give it a lovely kick at the end.
*You can also replace the chilli with black pepper, if you don’t like it too hot.
Serve with a cold beer and be prepared to get your hands a little dirty
Lady Rice x
About Lady Ricewild and organic Vietnamese cooking View all posts by Lady Rice →
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