BBQ Chilli Yabby skewers

16 yabbies fresh cooked and peeled
8 wooden skewers
1 bunch of coriander
200mls sweet chilli sauce
50mls of soy sauce
½ teaspoon of sesame seed oil
100 mls olive oil

Macadamia nut spinach

2 bunch of English spinach
100g macadamia nut toasted and chopped
50mls olive oil
½ teaspoon of sesame seed oil
Knob of butter
Salt and ground pepper to taste

Fresh mango salsa

2 x mangos
½ red onions
Coriander leaves cut fine
½ long red chilli
1x lime squeezed and juiced (use zest in marinade)
50 mls olive oil

Mango Salsa
Peel mango, dice into small squares, finely dice red onion and long chilli, slice coriander leaves.
Toss all ingredients in a bowl and mix gently together with lime juice and olive oil.
Reserve for later use.

Soak wooden skewers in water for a few hours before you cook yabbies, this will prevent skewers from burning, especially if you are cooking on a bbq.
Place yabbies in a bath of ice slurry for two hour this is the most humane way to prepare yabbies for cooking.
Bring a large pot of salted water to the boil and pop yabbies into water for 2 to 3 mins only. Plunge yabbies into ice cold water to stop cooking process.
Peel yabbies – they should be a little under cooked.
Place three yabbies on one skewer and marinate.

Heat a non stick pan and caramelise the yabbies with a little oil.
Heat oil and butter in a pan and cook macadamia nuts until just light brown, add spinach and sesame seed oil and arrange on a nice white plate. Place yabby skewers on top. Top with mango salsa.

Its important that you don’t over cook – also purge yabbies in fresh water for 7 days before you cook them, this gets rid of any unpleasant muddy flavours.

Recipe by Paul Breheny, The Hook and the Cook



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