REDCLAW YABBY (CRAWFISH) IN RED THAI STYLE SAUCE

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Redclaw Yabby (Crawfish) in Red Thai Style Sauce image

Another recipe to use the redclaw yabbies we've been catching. Redclaws are apparently closely related to crawfish. This was pretty mild as I didn't want to over power the delicate flavour of the yabbies.

Provided by JustJanS

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

125 g rice sticks, noodles
boiling water (see note about these two at the bottom of instructions)
1 tablespoon vegetable oil
1 onion, halved and cut into wedges
1 cup butternut pumpkin, cut into 1/2 inch dice
2 tablespoons Thai red curry paste (I used Valcom)
1 tablespoon lime juice
1 tablespoon fish sauce
1 (400 ml) can unsweetened light coconut milk
1 zucchini, halved lenghtways cut into 1/2 inch half moons
1 red capsicum, cut into 1 inch dice
300 g raw crawfish meat
2 tablespoons fresh coriander (cilantro)

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.

Nutrition Facts : Calories 486.8, Fat 9.1, SaturatedFat 1.3, Cholesterol 160.6, Sodium 917.7, Carbohydrate 73.7, Fiber 5.5, Sugar 8.6, Protein 27.9

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