Red Claw Yabbie Salad with Roasted Macadamias

Name: Red Claw Yabbie Salad with Roasted Macadamias
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large red claw yabbies, uncooked; ½ cup macadamias; 1 red capsicum; 100 g young green beans, cut into diagonal strips; 1 large carrot, julienned; 2 green onions, cut diagonally; 1 pint snow pea sprouts, white ends cut off and discarded; ½ cup lentil sprouts; ¼ cup extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon verjuice (Dromana Estate); 1 teaspoon Dijon mustard; sea salt; fresh ground black pepper

Servings: persons

12 large red claw yabbies, uncooked
½ cup macadamias
1 red capsicum
100 g young green beans, cut into diagonal strips
1 large carrot, julienned
2 green onions, cut diagonally
1 pint snow pea sprouts, white ends cut off and discarded
½ cup lentil sprouts
¼ cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon verjuice (Dromana Estate)
1 teaspoon Dijon mustard
sea salt
fresh ground black pepper

1
Bring a large pot of water to the boil.
2
If preferred, an onion, halved and two leafy pieces of celery can be added.
3
Add 1 teaspoon salt and yabbies.
4
Reduce heat to a simmer and cook for approx.
5
8 minutes.
6
Remove yabbies and run under cold water to stop cooking and cool quickly.
7
Set aside for later.
8
Cut capsicum into quarters and remove seeds.
9
Place under a hot grill and roast until the skin is completely black.
10
Remove and place on a plate and cover with plastic wrap for 10 minutes.
11
Place macadamias on a baking tray and roast in the oven for 8 minutes.
12
Remove and allow to become completely cold.
13
Bring a pot of salted water to the boil and quickly blanch the beans and carrots separately, until they are crisp tender.
14
Run under cold water to cool quickly and dry on kitchen paper before placing into a mixing bowl with the green onions and both lots of sprouts.
15
Cut capsicum into thin strips and roughly chop macadamias and add to bowl and mix well.
16
Pour over a little dressing just to lightly coat the vegetables.
17
Using tongs, pile up a serving of the salad on each plate and top with three peeled yabbies.
18
Drizzle over the remaining dressing.
19
The cracked claws may be served if desired.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 large red claw yabbies, uncooked, ½ cup macadamias, 1 red capsicum, 100 g young green beans, cut into diagonal strips, and more.

Yes, Red Claw Yabbie Salad with Roasted Macadamias falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!