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Yabbies with dill mayonnaise

Name: Yabbies with dill mayonnaise
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon fennel seeds; 6 sprigs dill fronds or wild fennel; 2 lemons, cut into thick slices; 2 tablespoons salt; 20 live yabbies; 2 cups good-quality egg mayonnaise; Extra-virgin olive oil, to serve; Sea salt, to serve; Crusty bread, to serve

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10m

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

Trade prawns in for yabbies and relish their sweet yet meaty flavour. Paired with dill mayo, they're definitely something special.

1 tablespoon fennel seeds
6 sprigs dill fronds or wild fennel
2 lemons, cut into thick slices
2 tablespoons salt
20 live yabbies
2 cups good-quality egg mayonnaise
Extra-virgin olive oil, to serve
Sea salt, to serve
Crusty bread, to serve

Method

1.

Place the fennel seeds, 2 of the dill fronds and lemon slices in a large pan of water and bring to the boil. Add salt. Once boiling, place the yabbies into the water, then bring back to the boil, covered, as quickly as possible. Remove lid as soon as the water is boiling or you'll have water cascading out all over the stove. (I use a wire cage, similar to a pasta inset.) Remove from pan and refresh under cold water to inhibit further cooking.
2.

Meanwhile, finely chop the remaining dill fronds, then combine with the mayonnaise.
3.

Yabbies have a sweet, delicate taste, so I serve them whole on a platter with the mayonnaise or olive oil, sea salt, pepper and crusty bread.