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Ingredients
4 large blue claw yabbies (150-300g)
4 slices of Serrano ham
20 capers, chopped fine
1 dried red chilli, finely chopped
½ red capsicum, finely diced
½ Spanish onion, finely sliced
50 ml basil oil.
Method
Cook and peel the tails off the yabbies (leaving the heads on.)
Mix together the capers, dried chilli, capsicum.
Place one slice of Serrano ham on the bench and add a tsp of caper mix, put the tail of the yabbie on top and wrap over to cover the tail.
Put the wrapped yabbie onto a hot BBQ plate and cook on all sides until crispy.
Serve on the finely sliced onion with a drizzle of basil oil.
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