River Cottage Australia



Shelled yabbies are coated in light tempura beer batter and fried until crispy and golden, served with a fantastically zesty lime mayonnaise.



  • 1 cup very cold beer

  • ½ cup rice flour

  • ½ cup plain flour

  • 1 tsp salt

  • 500ml rice bran oil

  • 10 yabbies, shelled and deveined (if preferred)


  • 2 egg yolks

  • 2-3 tbsp white wine vinegar

  • 2 kaffir lime leaves, very finely chopped

  • Pinch sea salt


  • Yabbies:

  • 1.

    In a bowl whisk beer into flour until smooth, stir in salt.

  • 2.

    In a 3-litre saucepan heat 5cm oil to 190C. Working in batches of 3 or 4 tails at a time, dredge yabby tails in batter to coat completely, let excess drip off. Fry, turning, until golden, about 2-3 minutes. Transfer tempura to kitchen or brown paper with tongs to drain, season with salt. Serve with kaffir lime mayonnaise for dipping.

  • Kaffir Lime Mayonnaise:

  • 1.

    Whisk the egg yolks in a bowl, then add 2 tbsp vinegar and whisk together well.

  • 2.

    IGradually add oil as you whisk continuously for 5 minutes, until thickened. Add a little more vinegar, kaffir lime leaves, and then gradually add remaining oil, whisking continuously.

  • 3.

    258Season with a pinch of salt and a little more vinegar if needed. Store in a sterilised jar in the fridge for up to a week.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 331kj
  • Fat Total 29g
  • Saturated Fat 5g
  • Protein 1g
  • Carbohydrate 14g
  • Sugar 0g
  • Sodium 152mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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