(serves 4 as a main or 8 as an entrée)
Surprises are a great way to end your day, which is how I found myself coming up with this salad…with a little conferencing with my mate Christophe.
Auntie Blah Blah dropped me a line as she left the shops to inform me that she’d just bought a kilo of cooked yabbies and what could we do with them for dinner??…well, read on. Oh, and we’ve left the tomatoes in the recipe, but would try it without them.
1.2 kg cooked yabbies
1 x small fennel bulb or half a large one sliced very finely.
2 Lebanese cucumbers- halved and sliced
150 gm green beans topped, tailed and halved
2 Roma tomatoes – sliced (optional)
Assorted lettuce leaves
Handful of fresh mint roughly torn (not too small)
Handful of roughly copped coriander leaves
For pickled ginger
5-10cm piece of finely julienned ginger
80ml rice wine vinegar
40gr white sugar
For Dressing40ml Mirin
35 ml Rice wine vinegar
35 ml tamari or light soy sauce
2 tble spn of fish sauce
1 lime juiced
1 tbs sesame oil
2 tbs of pickling sauce
The pickled ginger- combine rice wine vinegar, sugar and 1/3rd of a cup of water in a saucepan and heat until sugar dissolves. Add 2 pinches of salt and the ginger. Bring to boil and simmer for 5-6 minutes. Remove from heat and allow to cool.
Take 2 of the largest yabbies and cut them lengthways down the centre, place aside (these will be the centrepiece in the salad). Remove the heads from the remaining yabbies and then cut them all down the centre. Remove the flesh from half of them and put aside in a bowl. Place the remainder of halved yabbies aside for when you build the salad.
In a wide shallow salad bowl, start with a nice base of lettuce leaves and then sprinkle the shaved fennel & green beans evenly across the lettuce. Then distribute the sliced cucumber around in the same way. Follow this with your halved and peeled yabbies (+optional tomato). Place your two fully halved yabbies in the centre of the salad leaning against each other. Sprinkle your chopped coriander and mint around then tomatoes and finally the pickled ginger.
and you can enjoy with a tasty pinot gris or riesling (something that I had to really agonise over for a good 20 minutes…)