KIREN MAINWARING, CO-OP DINING, PERTH
YABBIES WITH APPLE, RADICCHIO AND LEMONGRASS BUTTER SERVES 2
10 (600g) large yabbies 150g unsalted butter, chopped Finely grated zest and juice of 1 lemon 2 lemongrass stalks
(inner core only), bruised 1 tsp finely grated ginger 1 tsp celery seeds
1/ 2 cup (125ml) extra virgin olive oil 1 cup (80g) sourdough breadcrumbs 2 tbs pine nuts 1/ 2 head of radicchio, cut into thin wedges 1 green apple, thinly sliced
into matchsticks 2 celery stalks, trimmed, thinly sliced
on an angle Place yabbies in the freezer for 30 minutes to put to sleep, then use a sharp knife to halve lengthways through the head and backbone. Discard vein.
To make the lemongrass butter, place butter, lemon zest, lemongrass and ginger in a saucepan over low heat. Cook, swirling saucepan occasionally, for 10 minutes to develop flavour without colouring. Remove from heat and stand for 30 minutes to infuse.
Meanwhile, to make the dressing, whisk lemon juice, celery seeds and 1/4 cup (60ml) oil in a bowl until well combined.
Heat remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add the breadcrumbs and pine nuts, and cook, stirring constantly, for 4-5 minutes or until golden. Drain on paper towel.
Heat a barbecue or chargrill pan to high heat. Brush yabby flesh with lemongrass butter and grill, cut-side up, without turning, for 4-5 minutes or until meat is cooked through. Arrange radicchio over a serving platter. Top with apple and celery, and drizzle over some dressing. Scatter with pine nut mixture, top with yabbies and serve with remaining dressing.
“THIS RECIPE IS SIMPLE AND FRESH, AND DOESN’T COMPETE WITH THE SUPERB FLAVOUR OF THE YABBIES.”