Simon Bryant’s tasty Yabby tails recipe that perfectly matches an Adelaide Hills Sauvignon Blanc.
Yabby tails with Adelaide Hills honey and lemon dipper
Tempura 1 doz yabbies, dispatched and tail meat cleaned (keep shells and use for a bisque!) 100g plain flour 10g wheat starch (wheaten cornflour) 1⁄3 cup (80 ml) cold water A few ice cubes 2 free-range egg yolks 1 litre flavour neutral oil for frying (ricebran, grapeseed)
Heat oil in a wok or big pot until just shimmering. Mix flours and put in an approx 20 cm bowl, make a well in middle. Mix egg yolk with ice and water (bust them up) and pour in well, don’t mix! It will make gluten which makes the batter tough. Drag the yabby tails from one side of the bowl, through the flour and then the egg slurry, to the other and then back across again. The tail meat should be “sort of” coated, don’t worry if there are wet and dry patches, it shouldn’t look like a beer batter! Pop in shimmering (i.e. 180 C) oil for about 30 seconds until pale golden and batter firmed up. Lift out and drain on absorbent paper.
Dipper Honey sesame dipping sauce 2 tsp Adelaide Hills honey 2 tsp toasted sesame seeds Juice of 1 lemon 1⁄4 tsp teaspoon sesame oil 1 tbl light soy sauce 2 spring onions, green parts finely chopped Put honey in lemon juice to dissolve and then mix everything together, chuck in a dipping sauce bowl.