Yabbies in Yoghurt Omelette with Hangalay Paste

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

Serves 6


24 yabbies, 60-70 g each
6 yoghurt omelettes (recipe attached)
6 pieces bok choy
6 oyster mushrooms
75 ml hangalay paste (recipe attached)
1 tin coconut milk
2 limes
20 ml ginger oil
20 ml garlic oil

Yoghurt and egg omelettes
10 eggs
200 ml yoghurt
coriander leaves, finely chopped

Hangalay paste
¼ cup fish sauce
¼ cup tamarind juice
3 tbsp palm sugar
4 curry leaves
2 tbsp yellow bean paste
2 tbsp minced garlic
2 tbsp red chillies, deseeded
2 tbsp shallots, finely sliced
1 tbsp ginger, grated
1 tbsp shrimp paste, roasted
1 tbsp coriander seeds, roasted
1 tbsp cumin seeds, roasted
1 pinch turmeric
2 medium tomatoes, deseeded


Blanch the yabbies for two minutes, then refresh.
Remove the flesh and rub in hangalay paste.
Wrap in omelette and place in steamer.
Heat the remainder of the hangalay paste and add coconut milk, cook for 5 minutes.
Sauté the oyster mushrooms and bok choy in the ginger and garlic oil, season.
Place the sauce in the middle of a large soup plate and the bok choy on top.
Place the omelette to one side.

Yoghurt and egg omelettes
Mix the four ingredients.
Place enough mixture in hot pan to cover the bottom.
Once one side is cooked turn over and cook other side.
Continue until all mixture is used.

Hangalay paste
Roast cumin and coriander seeds until fragrant.
Place all ingredients except palm sugar, curry leaves and fish sauce in a blender and blend ingredients until smooth.
Place into a medium pot and cook ingredients for 5 min.
Add palm sugar & fish sauce, cook until a smooth thick consistency.