YABBYS IN A SPICY LAKSA SAUCE ACCOMPANIED WITH SOFFRITO

1kg Yabbies • 100g finely sliced onions

100g sliced tomato • 1 Chilli finely chopped

30g chopped ginger • 20g chopped garlic

1 stalk finely sliced lemon grass

1 handful finely sliced basil leaves

5g Saffron (dilute in water) • 1½ lt. Fish stock

½ lt. Coconut milk • Salt and Pepper • 50g butter

Method:

Melt the butter into a hot pan. Fry onions till golden brown. Add tomatoes, stir well. Add the chilli, ginger, garlic, lemon grass and the Laksa and basil leaves, then cook until the aroma is brought out. Pour in fish stock, bring to boil. Add Saffron, simmer. Slowly add coconut milk and continue to simmer until reduced to sufficient consistency. Season with salt and pepper. Remove sauce from heat. Puree sauce, or strain through fine strainer. Put sauce back on to heat and add Yabbies. Ready to serve with Saffrito.

SOFFRITO

100g tomatoes, blanched peeled and diced

2 pieces of Chilli. Saute the tomatoes and chilli with butter until soft and cooked.

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