Yabbie or Crayfish Fettuccine |
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Prep Time: 7 Minutes Cook Time: 13 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Margaret E Walker . Native to Australia is the yabbie or freshwater prawns or crayfish. If this fresh ingredient is unavailable, I would substitute prawns (shrimp). If condensed pumpkin soup is unavailable, I would substitute pureed pumpkin. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
3/4 lb sweet potato, diced (400 grams) |
2 cups water |
1 (10 1/2 ounce) can condensed pumpkin soup |
1 teaspoon curry powder |
salt and pepper, to taste |
2 tablespoons cilantro, chopped |
3/4 cup light coconut cream |
1 cup milk |
1 tablespoon cornflour |
1 lb fettuccine |
1 lb yabbie meat (500 grams) or 1 lb crawfish meat, poached (500 grams) or 1 lb prawns, cooked (500 grams) |
herbs, sprigs for garnish |
Directions:
1. Heat olive oil in a large pot. Stir in onion and cook over medium heat until translucent, but not brown.
2. Add diced sweet potato, and stir over low heat for about 4 minutes.
3. Add 2 cups water and simmer for a further 4 minutes. Add can of pumpkin soup. Add curry powder and seasoning, together with chopped herbs. Add coconut cream. Lastly, add cup of milk, mixed with cornflour. Simmer together for five minutes.
4. Remove from heat. Can either be served with vegetable chunks in sauce, or pureed in a blender.
5. Bring a saucepan of water to the boil and add the fettuccine. Boil for 10 minutes or until al dente. Drain and toss with yabbies or prawns. Serve in a deep bowl with a generous ladle of sauce mixture and serve.
6. Garnish with a sprig of fresh herbs.
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