Geoff Jansz complements the delicate flavour of yabbies with a watercress and sweet chilli salad.

Ingredients

24 yabbies salt, to taste vinegar, to taste sugar, to taste

Dressing

200mls light sour cream juice of 1 lime 2 tbsp sweet chilli sauce salt and pepper, to taste 1/2 red onion, finely diced 2 tbsp coriander

Salad

1/2 peeled, seeded and diced cucumber 2 tbsp olive oil 2 handfuls watercress leaves salt, pepper and lemon juice to taste

Method

Half fill a large pot with water and bring to the boil. Place the yabbies in the boiling water and cook for about 2 minutes. (Tip: the most humane way to cook yabbies is to place them into the freezer for about 30 minutes before putting into boiling water.)Fill another bowl with iced water, salt, vinegar and sugar. When the yabbies are cooked, plunge them into the iced water and leave to cool for about 5 minutes. When cooled, peel and place in the refrigerator until needed.Mix all the dressing ingredients together in a bowl. Keep cool until ready to use.Mix together all the salad ingredients in a bowl and keep cool until you are ready to serve the dish.Arrange the yabbies and salad on a large plate. Serve with a dollop of dressing, crusty bread and a bottle of your favourite white wine.

Copyright CTC Productions 2002