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Ongerup yabbies, samphire, nam jim

  • Author: Samantha Gowing
  • Total Time: 20 minutes
  • Yield: Serves 4


Units Scale

1 kg fresh yabbies, cooked, peeled, cleaned, sliced in half lengthways
100 ml macadamia oil
1 clove garlic, peeled and crushed
Cayenne pepper

10g samphire, cleaned, finely chopped
2 cups sunflower sprouts
1 cucumber, peeled, seeded, finely sliced
1 birdseye chilli, seeded, finely sliced
1 small red onion, very finely sliced
1/4 bunch Vietnamese mint
1/4 bunch Thai basil
Pinch salt
Freshly ground black pepper

Nam Jim dressing
5 grams coconut or palm sugar
50ml fresh lime juice
Dash fish sauce, more to taste
2 small red chillies
1 clove garlic, chopped
50 grams fresh ginger root

Edible flowers
Yabby claws


  1. Clean the yabbies and set aside.
  2. Meanwhile process the Nam Jim dressing in a food processor
  3. Set aside to allow flavours to develop.
  4. Combine the salad ingredients.
  5. Add the yabbies and fold through dressing.
  6. Distribute into 4 bowls or plates and garnish with yabby claws and flowers.
  • Prep Time: 20 minutes

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