CELEBRATION YABBYS

CELEBRATION YABBYS

2 cloves crushed garlic • 2 tspn grated or finely slivered and chopped fresh ginger root

1 tblspn butter

• 1 cup fish stock (Campbell’s cardboard cartons)

• ½ cup Stones ginger wine or white wine

• ¼ cup sweet sherry and ¼ cup port or use just sherry

• 1 cup cream

• 1 tblspn unsalted butter

• Salt or soy sauce to taste

1-2 tblspn balsamic or flavoured berry vinegar

Method:

In a frying pan gently fry garlic and ginger in butter for a minute to soften. Add stock wine and sherry and simmer for 2-3 minutes.

Stun the yabbies by placing in the freezer for about 30 minutes. Add to pot in one layer - there has to be enough liquid to kill the stunned yabbies quickly. Turn over if necessary. Remove when they turn red. Cook the rest of the yabbies. Remove yabbies from the pan while you make the sauce.

Add cream to the cooking juices and boil rapidly for about 5 minutes or until reduced by half. Cut butter into small cubes and whisk into the sauce. Check flavour, adding salt and pepper if necessary.

Finally cut the sauce with a splash of balsamic or other fruit flavoured or white wine vinegar.

Return yabbies to the sauce and heat through.

Serve with boiled rice to soak up the creamy sauce.

* Reproduced by kind permission of Jan Oldham, cookery writer, The Sunday Times.

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