Best Redclaw Yabby Crawfish In Red Thai Style Sauce Recipes

Redclaw Yabby (Crawfish) Pasta Sauce image

Provided by JustJanS

Categories Crawfish

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

2 teaspoons oil
1 small onion, finely chopped
1 garlic clove, crushed
3 tablespoons tomato paste
1/2 cup wine
3/4 cup light cream
1/2 cup water
1 teaspoon chicken stock powder (or a cube)
1 teaspoon dried basil
fresh ground black pepper
400 g raw crawfish meat (yabby)
1/4 cup sun-dried tomato, sliced
1/4 cup grated parmesan cheese
2 tablespoons snipped fresh chives

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.

Nutrition Facts : Calories 518.9, Fat 27.8, SaturatedFat 14.1, Cholesterol 284.6, Sodium 703.9, Carbohydrate 18.1, Fiber 2.6, Sugar 7.8, Protein 39.6

Red Claw Biloela Style image

Provided by mummamills

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 kg cleaned crawfish (red claw, marron, yabbies, including any big claws)
1 tablespoon crushed garlic
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon oil
2 tablespoons butter
3 tablespoons lemon juice

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!

Nutrition Facts : Calories 337.2, Fat 15.8, SaturatedFat 5.2, Cholesterol 357.8, Sodium 535.2, Carbohydrate 1.9, Fiber 0.1, Sugar 0.4, Protein 44.5

Semolina's Spicy Thai Crawfish Recipe image

Provided by á-170456

Number Of Ingredients 24

THAI CURRY SAUCE:
2 tablespoons butter
3 tablespoons flour
1 cup chicken stock
1/4 cup coconut milk
1/2 teaspoon salt
3 tablespoons sriracha sauce
1 teaspoon tamarind paste
3 tablespoons brown sugar
2 tablespoons white vinegar
1 tablespoon fish sauce
FOR THE DISH:
1 tablespoon oil
1/4 cup diced tomato
2 tablespoons raisins
1/4 cup onion slivers
1/4 teaspoon garlic
3/4 cup Thai Curry Sauce
1/4 pound fresh crawfish tails
10 ounces cooked angel hair pasta
1/4 cup carrot sticks
1 tablespoon cilantro leaves
2 tablespoons basil slivers
Crushed red pepper to taste

Steps:

Curry Sauce: Make a light roux with the butter and flour. Slowly add the chicken stock and bring to a boil. Cook until the sauce is thickened. Add the remaining ingredients and cook until the sauce is the texture of melted ice cream. For the Dish: Saute the first five ingredients until the onions are lightly browned. Add the sauce and the crawfish. Pour over angel hair and top with carrot sticks, cilantro, basil and red pepper. This recipe yields ?? servings.

Yabby (Crawfish), Tomato and Chili Pasta Sauce image

Provided by JustJanS

Categories Crawfish

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

20 g parmesan cheese, finely grated (I use my microplane)
2 tablespoons finely chopped parsley
zest of a small lemon
3 teaspoons olive oil
4 tablespoons finely diced red onions
2 garlic cloves, crushed
1 teaspoon chili flakes (to taste)
200 ml white wine
1 (400 g) can tomatoes, chopped
1 teaspoon chicken stock powder (to taste)
1 tablespoon capers
300 g crawfish meat (yabby)

Steps:

Combine the parmesan, parsley and lemon zest in a small bowl and set aside.
Heat the oil in a pan and cook the onion until softened, add the garlic and cook 30 seconds more, then add in the chilli flakes and white wine. Cook to reduce a little.
Add the tomatoes and their juice and the chciken stock powder. Cook until reduced and thickened (mine took about 15 minutes over a medium-low heat).
While this is happening, cook some pasta to serve the sauce over. We had penne, I would have preferred angel hair though!
When the sauce is thickened to your liking, add in the capers and yabby meat and cook a further 2 or 3 minutes to heat the yabbies through.
Serve over pasta with the parmesan, parsley zest mix sprinkled over the top.