- Pre-heat the griller. Shell the yabby tails and flatten slightly with a meat mallet. Place in a baking dish and put aside.
- Peel and crush the garlic. Put 4 sprigs parsley aside for a garnish, then finely chop enough to give 3 tablespoons.Finely grate the lemon rind and squeeze the juice.
- Combine the garlic, butter, almonds and parsley and spread the mixture over the yabbies. Sprinkle with lemon rind and juice and a good grinding of pepper.
- Place the yabbies under the pre-heated griller and cook for 4–5 minutes, until golden brown. Serve immediately with the pan juices and garnish with parsley.
Crusty bread to soak up the juices, and a green salad on the side, are the only accompaniments this succulent seafood dish needs.
Large green king prawns, shelled and deveined can be used instead of the yabbies.
NUTRIENTS PER SERVING:
good source of vitamins B group, C and E, and copper.