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What's the point of growing them if you can't enjoy them yourself?
Vietnamese Goi Cuon - ricepaper wrappings with crayfish, vermicelli, salad vegetables and herbs
Peanut sauce
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1 teasp sugar |
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Prepare the peanut dipping sauce, cook the noodles and chop roasted peanuts. Set aside. Shell, devein and rinse crayfish tails. Thinly slice roast pork into 1 by 2 inch pieces. In a bowl, combine the shredded carrot with the sugar - let stand for 10 minutes to soften. Have a basin of warm water ready to moisten the rice papers. Work with only two sheets of rice paper at a time, keeping the remaining sheets covered with a barely damp cloth to prevent curling. Immerse each sheet individually into the warm water. Quickly remove and spread out flat on a dry towel, without letting the sheets touch one another. The rice paper will become pliable within seconds. Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 1 tbsp of noodles, 1 tbsp of shredded carrot, a few pieces of pork, bean sprouts and several mint leaves. Roll up the paper halfway into a cylinder. Fold both sides of the paper over the filling. Lay two crayfish halves, cut side down, along the crease. Tuck 2 chive sprigs under the crayfish at one end, leaving about one inch of the chives extending over the fold line. Place several coriander leaves next to the crayfish row. Keep rolling the paper into a cylinder to seal. Place the rolls on a plate covered with a damp cloth so that they will stay moist as you fill the remaining wrappers. Pour the dipping sauce into small individual bowls and sprinkle with ground nuts. Dip the rolls in the sauce as you eat. These rolls can be prepared a few hours in advance, covered with a damp towel or plastic wrap and kept at room temperature until needed. Serves 4 with a total of 8 rolls. |
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Stir Fry Chilli Crayfish
16 large (100g) Crayfish, uncooked |
1/4 cup of fish stock 1 tbsp salt reduced soy sauce 1/4 cup white wine Juice of one lime Jasmine or Thai Fragrant rice, steamed |
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Chop crayfish in half with a large heavy knife. Clean and rinse flesh. Heat the oil in a wok over a high heat, add the ginger and chilli and stir fry for one minute. Add the crayfish and shallots and stir fry for one minute. Add the bok choy, stock, sauces, wine and juice, cover with a tight fitting lid and steam 1-2 minutes. Serve immediately with hot rice. Serves 4. |
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Crayfish Salad with Potatoes and Walnuts
16 large (100g) redclaw or yabby tails, cooked |
3 tbsp cream
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Pour oil into bowl and, while whisking with a fork, gradually add vinegar. Add the sliced potatoes, peeled and diced cucumber, celery or capsicum and seasoning. Stir gently and marinate for one or two hours. Drain. Combine with remaining ingredients. Remove crayfish flesh from shells (replace some in shells, for effect) and arrange on plate with lettuce leaves and potato mixture. Add toasted walnuts liberally. Chill. Serves 6. |
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Crayfish Creole
500g Crayfish flesh, cooked |
2 tomatoes, peeled, seeded and diced 1 tbsp cornflour 2/3 cup tomato sauce 1/4 cup chopped parsley 1/4 cup white wine Pepper and a large pinch of salt |
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Heat oil. Gently cook capsicum, onion and garlic until tender. Add thyme and tomaotoes and cook until soft. Mix cornflour and tomato sauce and stir in. Simmer for 5 minutes. Add wine, crayfish, parsley and seasoning and simmer a further 3 minutes Serve on a bed of rice. Serves 4. |
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Cajun Crayfish
500g Crayfish flesh, uncooked |
1/2 cup water 1/4 teaspoon cayenne pepper 1/4 cup spring onions, chopped 1/4 cup parsley, chopped 100g tomato puree 2 teaspoons cornflour in half cup water Salt, pepper and paprika |
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Saute garlic and onion, celery and capsicum in butter for about 5 minutes until browned. Add water, place lid on saucepan and simmer for about 15 minutes until vegetables are tender. Stir in crayfish tails, cayenne pepper, spring onions, parsley and tomato puree. Add the cornflour mixture. Season to taste with salt and pepper and add paprika for colour. Cover and cook for about 15 minutes. Stir occasionally. Serves 5-6. |
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*** Breaking News *** Preview the cooking chapter from Rob McCormack's new book 'The Commercial Yabby Farmer' Click Here
Hey, check this link out for recipes for redclaw - equally good for yabbies!
http://www.mackayfishmarket.com.au/redclaw.htm
Black Bean and Ginger Sauce for steamed Silver Perch
4 fillets of Silver Perch (or other) |
2 tbsp Chinese wine (or sherry) 2 tbsp peanut oil 2 tbsp salted black beans Handful coriander sprigs for garnish |
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Peel and finely slice the ginger. Chop the spring onions into 5cm lengths. Remove the seeds and membrane from the capsicum and cut into fine strips. Mix together the soy, water, a few drops of sesame oil, sugar and wine. Heat the peanut oil in a wok until very hot and add the ginger and spring onions. Stir-fry a minute before adding the capsicum and black beans, and stir-fry a few more minutes until the vegetables are wilted. Add the soy mixture, stir until combined and remove from the heat. Check the sauce for seasoning, adding either a little more soy or water if needed. Pour the sauce over fillets of freshly steamed fish and garnish with coriander. Serve with jasmine rice. Serves 4 |
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Silver Perch 'Wrappings'
Take some good silver perch (or any other fish) fillets, wrap them in oiled foil and cook on the BBQ, griddle or in a saucepan. For the plain at heart, sprinkle with salt and pepper, and spread lightly with butter or oil before wrapping.
For the more adventurous, try a mixture of ginger and shallots in some oil, spread over the fish before cooking. Alternatively, my favourite is a mixture of cummin powder and prepared mustard, with some oil, and cooked the same way.
The only limitation is your imagination!
Kaffir lime steamed fish
Rinse and dry a whole, scaled one kilo silver perch (or other). Make two slashes in the thickest part of both sides just through to the bone.
Season all over with salt and pepper. Brush a piece of foil (large enough to wrap the fish) with vegetable oil and put the perch onto it.
Scatter over four freshly shredded kafir lime leaves, I tbsp crushed lemongrass, two crushed garlic cloves, 2 tbsp roughly chopped coriander and 1 tbsp oil.
Wrap the fish loosely in the foil and steam for 10-12 minutes or just until the slashed flesh is opaque. Remove from the foil and serve with steamed rice and soy suace mixed with freshly chopped chilli.
Serves two to four.