Recipe

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• 1 tbsp peanut oil
• 1 medium yellow onion, sliced thinly
• 1 tbsp grated fresh ginger
• 2 garlic cloves, crushed
• 1 tbsp thick tamarind paste
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1/3 cup water
• 4 medium tomatoes, chopped coarsely
• 24 medium uncooked yabbies (about 1.5kg)
• 50 g baby spinach leaves

• 1 Heat the oil in a medium pan; cook onion, ginger and garlic, stirring until soft.
• 2 Add juice, sugar and tamarind and the water and bring it all to the boil then simmer it for about 3 minutes.
• 3 Stir in the tomato and simmer for another 20 minutes until the mixture thickens.
• 4 Add the yabbies, cook stirring for about 5 minutes until the yabbies are just changed in colour.
• 5 Serve with spinach.