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Yabbies: Pernod Yabbies with Mayonnaise

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PERNOD YABBIES WITH MAYONNAISE

Ingredients:
1kg Cooked Yabbies, shelled and de-veined
50g Butter
Chopped fennel
Pernod
Shallot & Spring onions (optional)
For the Mayonnaise:
2 eggs
1.5 cups Vegetable Oil (neutral tasting)
1 teaspoon French mustard
1 dessertspoon vinegar
Pinch of salt
Lemon juice
Method:
Make the mayonnaise by breaking the eggs into a blender.  Add the mustard and salt.  Turn the blender on to slow speed and drip the oil into the eggs.  When the oil has been absorbed, add the vinegar and a good squeeze of lemon juice.  You may wish to adjust the seasoning a little to your own taste.
Warm the yabbies in the butter with the fennel, flame in the Pernod and place on a bed of rice.  Serve immediately with the mayonnaise.