Ingredients
- 32 live yabbies
- 4 tbsp extra virgin olive oil
- 2 red capsicums, seeded and cut into 2cm tiles
- 2 medium-size brown onions
- 2 cloves garlic, chopped
- 6 ripe tomatoes, chopped
- 1 cup basil leaves
- salt and pepper
Method
Place yabbies in the fridge to slow down their metabolism.
In a large saucepan, heat olive oil. Add capsicum, onion and garlic.
Raise heat, fry and keep stirring with a wooden sppon for 2-3 minutes until the contents wilt a little.
Add tomatoes and basil and simmer for 20 minutes, stirring occassionally.
Cook off the liquid while simmering so the resulting peperonata is fairly dry but concentrated in flavour.
Season with salt and papper and set aside to cool to room temperature.
Meanwhile bring a large pot of salted water to a rolling boil and plunge the yabbies in.
When water returns to the boil, use a strainer to remove yabbies to ice water.
Remove tail meat but take the digestive tract out - the dark tube-like vein running along the back side of the meat.
Place the tail on top of peperonata.
