Redclaw Yabby Crawfish Pasta Sauce Recipes

REDCLAW YABBY (CRAWFISH) IN RED THAI STYLE SAUCE

Steps:

• Heat the oil and cook the onion and pumpkin cubes gently until the onion is softened.
• Add the curry paste and cook until fragrant-about a minute.
• Add the lime juice, fish sauce, coconut milk and bring to the boil-reduce the heat and simmer with a lid on for about 15 minutes or until the pumpkin is softened.
• When the pumpkin is almost cooked through, add the zucchini and capsicum allowing them about 5 minutes cooking time.
• Just before serving add the crawfish meat and cook a further 2 minutes.
• Divide the softened noodles between two bowls, spoon over the curry and garnish with chopped coriander.
• ****After the pumpkin/onion mix in the pan has been simmering about 5 minutes, pour boiling water over the rice stick noodles and set aside for 10 minutes.

REDCLAW YABBY (CRAWFISH) PASTA SAUCE

Steps:

• heat the oil and cook the onion and garlic gently until softened-about 5 minutes.
• Add the tomato paste and stir for about 30 seconds, then add the wine and cook about a minute more.
• Add the cream, water, stock powder, basil and black pepper.
• Bring to the boil then reduce the heat and simmer about 10 minutes.
• Add the yabby meat and sundried tomatoes and cook for 2-3 minutes-or until yabbies are just cooked through.
• Remove from the heat and stir through the parmesan cheese and chives.
• Serve over pasta with extra parmesan if you like.

RED CLAW BILOELA STYLE

Steps:

• With a sharp small knife, cut almost right thru the red claw tail and then crack the tail open. (Try not to break it right thru).
• If the claws are big enough, hit them lightly with a mallet to break the shell.
• Combine the rest of the ingredients and heat till the butter has melted, stir well.
• Put the claws in a container, (square is best).
• Pour a teaspoon of the mix into each cut in your red claw tails, and put on top of the claws.
• Continue until all the claws are coated.
• Pour the rest of the marinade over the top, and leave for 2 or 3 hours. (Stir occasionally).
• Heat a heavy pan and spray with oil. When hot, place tails, shell side down, in the pan. Move them around, and after 5 mins, turn them over. Put the claws on top, and pour over the leftover marinade. Swirl the container with ½ cup water, and add to the pan.
• Cover and turn down the heat.
• Check every few minutes.
• Serve with any leftover sauce poured over, serve with bread to mop it up!