Red Claw Yabby: 1 INGREDIENT, 3 CHEF CREATIONS. VOTE FOR YOUR FAVOURITE.


October 12, 2012 in The Ingredient, Red Claw Yabby: 1 Ingredient, 3 Chef Creations. Vote for your favourite.
Red Claw Yabby
Red Claw Yabby: A Treat from Down Under
BY Hamish Ingham
Executive Consulting Chef
Four Seasons Hotel Sydney
Which of these three recipes look most appetising to you? Vote on your favourite now!
Red Claw Yabby Cocktail with Garlic Mayonnaise
18
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Red Claw Yabby Cocktail with Garlic Mayonnaise

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Grilled Red Claw Yabbies with Curry Leaf Butter
26
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Grilled Red Claw Yabbies with Curry Leaf Butter

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Steamed Red Claw Yabbies with Ginger and Shallots
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Steamed Red Claw Yabbies with Ginger and Shallots

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The
Basics

Like a small lobster, red claw yabby is a species of freshwater crayfish native to the northwestern rivers of Queensland, Australia. They’re robust creatures with blue-brown shells. Red claw inhabit permanent fresh water dams, swamps, creeks and rivers and are commercially farmed. They can live in a variety of habitats—from shallow, clear, fast-flowing creeks to the deep, still and often turbid waters of billabongs — and leave the water regularly. Aficionados use dog biscuits or cheese to catch these guys in pots or bait traps. Fast-growing and moderately priced, yabby can make a nice alternative to prawns.
SEASON: Year round.
REGION: Northern Australia.
TASTE: Sweet, firm and moist.
SELECTION: Yabbies are sold live, frozen or cooked. Live they should be active with a lustrous shell and no discolouration. It is ideal to get live yabbies and very important to cook them when they are as fresh as possible; they retain their natural sweetness when cooked immediately.
PREPARATION: Steam, boil, bake, barbecue, roast, poach, sauté, grill, use in soups; Aboriginals prepare yabbies traditionally over hot coals. Do not overcook or the meat will become tough.

Flavour Profile

Yabbies are a true Australian ingredient; without a doubt, my favourite type of seafood to eat.
Moist and firm, sweet and delicate, yabby is comparable to fresh lobster. The coveted claws are the sweetest. A great pasta (ravioli) filling or addition to salads and seafood platters, or use yabby as an entrée. Winning pairings include citrus, coconut, fresh herbs, curry, saffron, chili and creamy sauces to complement the mild taste. Marinating is also a good choice. Use the head and shells to make soup stock.

Benefits

 
A low-fat choice, yabby is high in Omega 3 fatty acids, believed to lower the risk of heart attack. (When boiled, it has only one gram of unsaturated fat per 100 grams.) Yabby is also full of nutrients, from copper and vitamin B12 to selenium and phosphorus. In all, yabby is a high-quality source of protein, so eat up!
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