Red Claw Biloela Style

Dive into the tropical flavors of Queensland with "Red Claw Biloela Style," a decadent seafood dish that spotlights tender red claw yabby tail meat simmered in a luscious coconut cream sauce. Infused with the bold aromatics of garlic, ginger, and chili, this recipe delivers a harmonious balance of heat and sweetness, elevated by the tangy brightness of lime juice and the savory depth of fish sauce. With a quick simmer to meld the vibrant flavors, this dish is elegantly garnished with fresh coriander and paired with fluffy jasmine rice for a complete gourmet experience. Perfect for special occasions or to impress at dinner parties, this easy-to-follow recipe brings the essence of Australian cuisine straight to your table. Keywords: Red claw, Queensland cuisine, yabby recipes, coconut cream sauce, seafood with jasmine rice.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 whole Red claw yabbies (live or fresh)
• 400 ml Coconut cream
• 2 tablespoons Butter
• 2 whole Garlic cloves (minced)
• 1 teaspoon Ginger (grated)
• 1 whole Red chili (finely chopped)
• 2 whole Shallots (sliced)
• 2 tablespoons Lime juice
• 1 tablespoon Fish sauce
• 1 teaspoon Sugar
• 2 tablespoons Fresh coriander (chopped)
• 4 cups Cooked jasmine rice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Prepare the red claw yabbies by cleaning them under cold running water. If using live yabbies, place them in the freezer for 30 minutes prior to cooking for humane handling.

Step 2

In a large pot, bring salted water to a gentle boil. Add the yabbies and cook for 3-4 minutes, or until they turn bright red. Remove from the water, cool slightly, and carefully crack the shells to extract the tail meat. Set aside.

Step 3

Heat a large skillet over medium heat and melt the butter.

Step 4

Add the minced garlic, grated ginger, and chopped red chili to the skillet. Sauté for 1-2 minutes, or until fragrant.

Step 5

Stir in the shallots and cook for an additional 2 minutes until softened.

Step 6

Pour in the coconut cream, lime juice, fish sauce, and sugar. Stir well to combine and let the sauce simmer gently for 5 minutes so the flavors can meld together.

Step 7

Add the cooked yabby tail meat to the skillet, tossing gently to coat in the sauce. Cook for 3-4 minutes until the meat is heated through. Sprinkle with salt and black pepper to season.

Step 8

Remove the skillet from heat and garnish the dish with fresh coriander.

Step 9

Serve immediately with cooked jasmine rice on the side.

Nutrition Facts

Serving size	1803.9 grams (1803.9g)

Amount per serving	% Daily Value*
Calories	3123

Total Fat 94.50g	121%
Saturated Fat 76.10g	381%
Polyunsaturated Fat 1.40g
Cholesterol 566mg	189%
Sodium 4527mg	197%
Total Carbohydrate 463.00g	168%
Dietary Fiber 7.40g	26%
Total Sugars 219.60g
Protein 105.60g	211%

Vitamin D 5IU	23%
Calcium 367mg	28%
Iron 7mg	41%
Potassium 2411mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.2%

Protein: 13.5%

Carbs: 59.3%