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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is in answer to a query on cooking red claw. I think this recipe may have been based on a Womens Weekly recipe, it sounds like it. Ingredients:
1 tablespoon peanut oil |
1 medium yellow onion, sliced thinly |
1 tablespoon grated fresh ginger |
2 garlic cloves, crushed |
1 tablespoon thick tamarind paste |
1 tablespoon lime juice |
1 tablespoon brown sugar |
1/3 cup water |
4 medium tomatoes, chopped coarsely |
24 medium uncooked yabbies (about 1.5kg) |
50 g baby spinach leaves |
Directions:
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.
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