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Yabby tails in Macadamia and coconut

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Had this for tea tonight with yabbies caught yesterday at Morgan.First purge yabbies in saltwater overnight to remove any muddy taste.Some believe this step is unnecessary but I believe it improves the flavour.Remove claws and put aside for boiling in the traditional way as they are too good to waste.Next remove head by twisting off.Grab center section of tail and rotate 90 degrees left and right then pull.This should remove the poop chute and is easier than doing it after peeling.At this stage any surplus tails can be frozen or stored in half vinegar water solution for later.Peel the tails and dip in lightly beaten egg.Then place tails in crushed macadamia nuts and dessicated coconut and coat the same as you would with breadcrumbs.Deep fry in very hot sunflower oil.Serve with a plum and lime sauce (plum jam mixed with lime juice)Enjoy with a Sauvignon Blanc or a cold Coopers pale Ale.CheersRollcast

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