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Grilled yabbies with yabby mayo

Khanh serves a snack-sized portion of this on the series, so the yabby quantity has been doubled here. There will be leftover yabby mayo to enjoy on sandwiches or to dip other seafood.

  • serves

    2

  • prep

    15 minutes

  • cook

    25 minutes

  • difficulty

    Mid

serves

2

people

preparation

15

minutes

cooking

25

minutes

difficulty

Mid

level

Stream free On Demand

Thumbnail of Episode 5

Episode 5

episode Khanh Ong's Wild Food • 
cooking • 
46m
PG
episode Khanh Ong's Wild Food • 
cooking • 
46m
PG

Ingredients

  • 12 large yabbies
  • 200 ml neutral oil
  • 4 lemon myrtle leaves
  • 1 egg yolk
  • 1 tsp Dijon mustard
  • Dash Worcestershire sauce
  • ½ tsp lemon myrtle-infused salt, or table salt
  • Edible herbs and flowers, to garnish
Chilling time: 30 minutes

Instructions

  1. Split yabbies in half lengthways and season with salt. Grill 8 of the yabbies on a pre-heated barbecue or in a large pan over medium-high heat for 6-8 minutes, shell side down. Place the four yabbies in the fridge and leave the pan or barbecue out to cook them later.
  2. Remove the meat from 8 of the yabbies set aside.
  3. Add the yabby shells to a small pot with oil and lemon myrtle leaves. Place over medium heat and allow to infuse for around 15 minutes. Drain oil through a sieve into a heatproof bowl and set aside to cool down in the fridge for 30 minutes.
  4. In the canister of a stick blender add egg yolk, mustard infused salt and the cooled down oil. Using a stick blender place the blade over the yolk and blitz keeping the blender in place. Once the yolk becomes thick and white slowly pull the blender up to incorporate the oil.
  5. Re-heat your grill and cook the remaining four yabbies in their shell.
  6. To serve, place yabbies on a plate and drizzle with sauce. Scatter herbs and flowers to garnish. I used pea shoots, kale flowers and chives.
 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Episode 5

Episode 5

episode Khanh Ong's Wild Food • 
cooking • 
46m
PG
episode Khanh Ong's Wild Food • 
cooking • 
46m
PG

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 28 November 2023 4:46pm
By Khanh Ong
Source: SBS



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