Stir-fried yabbies with ginger and shallots

Stir-fried yabbies with ginger and shallots

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Under a glaze of chilli sauce sweetened with brown sugar, freshly cooked yabbies take pride of place on the dinner table.

Pat Alburey

Serves: 4 

  • 24 large green yabbies
  • 1 bunch shallots or spring onions
  • 30g fresh root ginger
  • 2 cloves garlic
  • 1 lime
  • 2 tablespoons vegetable or peanut oil
  • ¼ cup brown sugar
  • ½ cup chicken stock
  • 2 tablespoons Thai-style sweet chilli sauce
  • To garnish: lime wedges, whole red chillies

Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Shell the yabbies, leaving the heads on. Peel and finely chop the shallots, the ginger and the garlic. Remove the zest from the lime and squeeze the juice; put aside.
  2. Heat the oil in a large, heavy-based frying pan. Add the yabbies and cook, stirring, over moderate heat until they change colour and are cooked. Remove from the pan with a slotted spoon; put aside.
  3. Add the shallots, ginger and garlic to the pan and cook, stirring, over low heat for 3–4 minutes.
  4. Increase the heat and add the sugar, stock, chilli sauce and reserved lime zest and juice. Cook, stirring, until the sauce has reduced and thickened slightly.
  5. Reduce the heat again, return the yabbies to the pan and heat through. Serve immediately.


Serve the yabbies with a bowl of steaming rice, put on to cook at the same time, or some simply cooked boiled noodles.


good source of vitamins B group and C, and copper.

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