Place water, wine, sugar and salt in a large saucepan. Bring to the boil and add the yabbies. Simmer for 5–6 minutes until the shells have turned red and the yabbies are cooked. Remove from the pan with a slotted spoon and put aside to cool.
Meanwhile, seed and finely chop the chilli. Peel and finely chop the garlic. Finely chop enough coriander to give ½ cup. finely grate the lime rind and squeeze the juice; put aside.
Place 1 tablespoon oil, along with the chilli and garlic in a small frying pan. Add the sugar, salt and pepper, and cook, stirring, for 1–2 minutes.
Spoon the chilli and garlic mixture into a bowl. Allow to cool then add the remaining oil, the chopped coriander and the reserved lime rind and juice. Mix well to combine; put aside.
Arrange the salad greens on a serving platter. Remove the shells from the yabbies and arrange the flesh on the leaves. Pour over the dressing, garnish with lime wedges and lime rind, and serve.
NUTRIENTS PER SERVING:
good source of vitamins B group and E, and copper.
This recipe is nicest made with green yabbies. However, if they are not available, buy freshly cooked ones and eliminate Step 1 of the instructions.