Poached lemongrass yabbies with thai lime chilli sauce and pineapple orange chilli salsa

Freshwater crayfish require little treatment and time to cook; just poach them to retain their meaty, sweet texture. Meanwhile, you can prepare a piquant, appetite-inducing sauce and salsa to match in five minutes flat.

Serves 4-6 Prep time 15 minutes
Cook time 12 minutes

4.5 litres water
¼ cup salt
¼ cup sugar
2 tbsp apple cider vinegar
3 stalks lemongrass
2kg live yabbies

Thai lime chilli sauce
½ cup Thai chilli sauce
¼ cup fresh lime juice
25g palm sugar
10g lemongrass, finely chopped
10g Thai basil, sliced
40 mint leaves
2 tbsp fish sauce

pineapple-orange chilli salsa
55g fresh pineapple, diced to
½cm cubes
45g orange wedges
20g white onion, diced
5g chilli, diced
10g coriander leaf, chopped
5g orange or lemon citrus peel
2 tsp raspberry wine vinegar (from Cold Storage)

• In a big pot of boiling water add salt, sugar, apple cider vinegar, lemongrass, then lightly poach the yabbies for 8-12 minutes, or until the shells turn red.
• Drain excess water from the yabbies and cool them in a bowl of ice-cold water.
• Combine Thai lime chilli sauce ingredients well in a bowl.
• Combine pineapple-orange chilli salsa ingredients in another bowl.
• Serve yabbies with sauce and salsa.

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