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Demonstrated at the 2011 Melbourne Food and Wine Festival.
Split yabbies in half.
Rub with olive oil.
Season with salt and turmeric.
Grill on shell side until almost cooked through. Finish quickly on the exposed side.
Peel and pound the turmeric, garlic, shallot, salt and pepper in a mortar and pestle.
Add the bay leaf and bruise.
Mix with the rendered fat and heat until sizzling.
Remove from heat and let steep for 20 minutes.
Remove the bay leaf and emulsify with an immersion blender.
Crack the claws.
Brush the cut side of the yabbies with the turmeric emulsion.
Sprinkle with preserved lemon powder.
Serve a side bowl of oil for the claws.
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