Yabbies with young coconut, mint and basil

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Courtesy Chris Taylor, Fraser's Restaurant, Kings Park, Perth, Western Australia

Serves 6


18 yabbies (cooked and refreshed)
1/2 pkt frozen young coconut, julienne
1/4 bunch Vietnamese mint
1/4 bunch Asian basil
2 limes
20 g fried onions
20 g pine nuts, toasted
1/2 red onion, julienne
black vinegar dressing


In a bowl, toss together the yabbies, young coconut, mint, basil, pine nuts and onions.
Add a little dressing.
Serve in a soup plate and spoon over more dressing. Sprinkle with fried onions and more pine nuts.
Serve dressing and limes alongside.