Red Claw Yabbies

with buckwheat pikelets, crème fraiche, & lemon jam

Red Claw Yabbies

with buckwheat pikelets, crème fraiche, & lemon jam
Method
Serves 4

Place live yabbies in iced water to chill. Put on a large pot of salted water on the stove and bring to the boil.

Once the yabbies are chilled, place them into the boiling water. Allow the yabbies to boil for 3 minutes, remove from the water and plunge back into fresh iced water. Allow the yabbies to cool completely. Remove the heads with a sharp knife and discard. Split the tail in halves lengthways. Remove the digestion tract.

Buckwheat Pikelets

Combine all dry ingredients in a large bowl.
In a separate bowl add melted butter to the milk. Whisk 1 whole egg into the milk and butter mixture.

Combine liquid and dry ingredients in the large bowl whilst whisking.

In a clean bowl, whisk the egg white until soft peaks form. Fold the egg white into the batter. Allow the batter to rest for 1 hour before use. In a hot non-stick pan, add a teaspoon of butter, and allow to melt evenly. Add a tablespoon of batter to the pan at a time and colour evenly on both sides. Repeat until batter is finished.

Lemon Jam

Peel and segment lemons. Juice the remaining cores and reserve liquid. Place lemon peel in a pot with cold water and bring to the boil. Drain well and repeat this process two more times, refreshing into iced water for the last time.

Blitz lemon peel into even fine pieces, then place into a pot with segments, juice, sugar and water. Bring up to the boil and cook out at a high heat for 10 minutes. Reduce heat to a simmer and cook until jam-like consistency.

To Serve

Place yabby tails atop a flat bowl of ice and garnish with saltbush, alongside a small bowl of lemon jam and crème fraiche. Add a dollop of crème fraiche and lemon jam and use hands to place yabby tails on pikelet.

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