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Prep 25 mins
Cook 12 mins
Australia loves creating fusion dishes using the best of ingredients and techniques from both East and West and the combination of garlic, shallots, ginger, sesame & hoisin sauce make this is a great expample. The name "yabby" refers to freshwater crayfish in Australia. However any types of crayfish, shrimp, or even lobster will work in this. Posted for Zaar World Tour
- 2 lbs cooked yabbies or 2 lbs tiger shrimp, shelled
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 2 ounces fresh gingerroot, cut into very thin strips
- 2 garlic cloves, crushed
- 5 shallots, sliced
- 8 ounces fish stock or 8 ounces chicken stock
- 1 teaspoon oyster sauce
- 1 teaspoon hoisin sauce
- 1⁄2 teaspoon sugar
- 2 teaspoons cornflour (mixed with 1 tbsp cold water)
- 1 fresh chili pepper, very thinly sliced
- Heat the oils in a large saucepan or wok until very hot, add the ginger, garlic and shallots and stir fry 2 minutes.
- Add the stock, sauces and sugar, stir well, cover and cook over medium heat 5 minutes.
- Add cornflour mixture, stirring constantly and cook for 1-2 minutes, until sauce thickens.
- Add the Yabbies, stir well and cook for 2-3 minutes or until heated through.
- Serve immediately garnished with the thinly sliced chilli.