If you grew up near or have holidayed near freshwater creeks, odds on you may have been yabbying. Yabbies I would describe as like a mini-lobster with the taste or a gamey-like prawn. You cook them similar to a lobster - if they are fresh - freeze them first to put them to sleep and then straight into boiling water for a minute - two tops! If you've bought them cooked, just peel them similar to a prawn.
They are actually beautiful barbequed - just the tails - with butter and garlic.
Today, I just made a salad - because I felt like something refreshing and I love the taste of the yabby with the dressing and the crunch of the lettuce - let's call it a 70's deja-vu moment to a prawn cocktail perhaps....
But my kids ate it - they love their seafood and particularly prawns - when they are prawns on the table - there's a scramble - now we can add yabbies to that list also.
1/2 iceberg lettuce, roughly torn
3 truss tomatoes, cut in eight pieces each
1 lebanese cucumber, diced
1 kg yabbies, cooked, peeled and de veined
3 tb mayonnaise
2 tsp tomato sauce
1/4 tsp tabasco sauce
Mix contents of your mayo and mix well.
Layer the lettuce, then tomato, cucumber, yabbies and lastly dressing.
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