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