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1
Start out by freezing your catch for 2 hours immediately before the preparation.
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2
Begin by heating up vegetable oil in a deep pot on the stove.
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3
Take a lot of care when deep frying and watch the protruding handle on some pots since bumping it can splash the oil and lead to a fire.
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4
I like to use vegetable or peanut oil as the plain flavours dont over-power the subtle flavours of the seafood.
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5
Remove the head from each yabbie and peel off the shell by snipping the edges of the shells with kitchen scissors.
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6
You can reserve the shells and heads, roast them and make a delicious stock or bisque (not needed for this recipe) so freeze everything but the tail meat for up to a few weeks until you need it.
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7
Depending on the size of each yabbie, you may need 5 to 6 smaller tails per skewer or 2 3 larger ones.
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8
Mix the salt & pepper with the rice flour and coat the skewered yabbies generously.
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9
Before you cook the yabbies, youll need to test the heat of the oil.
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10
You can do this by placing a skewer in the heated oil.
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11
If bubbles come out of the end of the skewer, the oil is hot enough.
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12
Lower the yabbies into the hot oil, they will need only 2 to 3 minutes to cook and the coating should be golden brown.
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13
Drain on paper toweling to soak up any excess oil.
