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Red claw salad with coriander blini and lychee and kiwifruit salsa

Preparation time:: 50 mins

Cooking time:: 20 mins

Serves:: 4

Ingredients

4 large live Savannah Redclaw yabbies (min 200g each)
60ml extra virgin olive oil
1 tbs Verjus
Juice of 1 lime

100g lambs tongue lettuce leaves

Salsa
1/2 bunch mint, finely chopped
4 fresh lychees, cut into 1cm dice
1 Kiwifruit, cut into 1cm dice
Zest and juice of 1/2 lime
1 tbs olive oil

1 medium red chilli, finely chopped

Coriander blinis
110g self-raising flour
1 tbs chopped coriander
1 tbs chopped chives
180ml milk
1 egg
25g ghee

Method

1. Place live yabbies in freezer for 20 minutes to put them to sleep.

2. Meanwhile, to make salsa, combine all ingredients in a bowl. Season.

3. Add yabbies to a large saucepan of boiling salted water. As soon as water returns to boil, remove yabbies with a slotted spoon and transfer to a large bowl of iced water for 5 minutes. Drain.

4. Twist off and discard yabbie heads. Cut tails in half lengthways. Meat should be slightly raw in middle.

5. Combine oil and verjus in a large bowl. Season with salt and pepper. Add yabbie tails. Toss to combine. Set aside for 10 minutes.

6. Meanwhile, to make blinis, place flour and herbs into a small bowl. Gradually whisk in combined milk and egg.

7. Heat ghee in a medium frying pan. Drop in tablespoon batches of batter to form each blini. Cook until bubbles appear on surface. Turn and cook until golden. Cover to keep warm.

8. Heat a frying pan until hot. Add yabbies, cut-side down for 1 minute. Add lime juice for last 30 seconds of cooking.

9. Dress lettuce leaves with a little oil and lime juice. Serve yabbies on leaves with blinis and salsa.

Notes

Tips

- The yabbie claw, removed from its shell as a whole piece, makes a great garnish.
- Lamb's lettuce (Mache) is a delicately flavoured and textured salad green. You'll find it in specialty greengrocers where it's sold in punnets with roots attached. Trim into clusters to use.
- Freeze any leftover blinis for another time. Line a freezer-proof tray with baking paper. Arrange blinis, untouching, on tray and place in freezer. Once frozen, pack in labelled, dated snaplock bags or airtight containers.

- We used Savannah Red Claw yabbies, fished from the Gulf Savannah in North Queensland, but you could use any type of equivalent yabbie.

This recipe has not been tested
Recipe by David and Scott
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