Red Claw Biloela Style
Dive into the tropical flavors of Queensland with "Red Claw Biloela Style," a decadent seafood dish that spotlights tender red claw yabby tail meat simmered in a luscious coconut cream sauce. Infused with the bold aromatics of garlic, ginger, and chili, this recipe delivers a harmonious balance of heat and sweetness, elevated by the tangy brightness of lime juice and the savory depth of fish sauce. With a quick simmer to meld the vibrant flavors, this dish is elegantly garnished with fresh coriander and paired with fluffy jasmine rice for a complete gourmet experience. Perfect for special occasions or to impress at dinner parties, this easy-to-follow recipe brings the essence of Australian cuisine straight to your table. Keywords: Red claw, Queensland cuisine, yabby recipes, coconut cream sauce, seafood with jasmine rice.
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Recipe Information
Ingredients
- 4 whole Red claw yabbies (live or fresh)
- 400 ml Coconut cream
- 2 tablespoons Butter
- 2 whole Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1 whole Red chili (finely chopped)
- 2 whole Shallots (sliced)
- 2 tablespoons Lime juice
- 1 tablespoon Fish sauce
- 1 teaspoon Sugar
- 2 tablespoons Fresh coriander (chopped)
- 4 cups Cooked jasmine rice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare the red claw yabbies by cleaning them under cold running water. If using live yabbies, place them in the freezer for 30 minutes prior to cooking for humane handling.
In a large pot, bring salted water to a gentle boil. Add the yabbies and cook for 3-4 minutes, or until they turn bright red. Remove from the water, cool slightly, and carefully crack the shells to extract the tail meat. Set aside.
Heat a large skillet over medium heat and melt the butter.
Add the minced garlic, grated ginger, and chopped red chili to the skillet. Sauté for 1-2 minutes, or until fragrant.
Stir in the shallots and cook for an additional 2 minutes until softened.
Pour in the coconut cream, lime juice, fish sauce, and sugar. Stir well to combine and let the sauce simmer gently for 5 minutes so the flavors can meld together.
Add the cooked yabby tail meat to the skillet, tossing gently to coat in the sauce. Cook for 3-4 minutes until the meat is heated through. Sprinkle with salt and black pepper to season.
Remove the skillet from heat and garnish the dish with fresh coriander.
Serve immediately with cooked jasmine rice on the side.
Nutrition Facts
Calories |
3303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 534.8 g | 194% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 215.8 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 323 mg | 25% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1873 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
