Yabbie or Crayfish Fettuccine

"In Australia, we have a little freshwater crustacean that lurks on the bottom of streams, lakes and in farm dams. It is the yabbie or freshwater prawns or crayfish. They are used many ways. This fettuccine recipe reflects only one of the many many uses of the yabbie." Margaret E. Walker

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3/4 pound (400 grams) sweet potato, diced
• 2 cups water
• 1 can of pumpkin condensed soup
• 1 teaspoon curry powder
• Salt and pepper to taste
• 2 tablespoons cilantro, chopped
• 3/4 cup lite coconut cream
• 1 cup milk
• 1 dessertspoon corn flour
• 1 pound fettuccine
• 1 pound (500 grams) poached Yabbie meat or cooked prawns

METHOD

Heat olive oil in a large pot. Stir in onion and cook over medium heat until translucent, but not brown.

Add diced sweet potato, and stir over low heat for about 4 minutes.

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.

Remove from heat. Can either be served with vegetable chunks in sauce, or pureed in a blender.

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.

Garnish with a sprig of fresh herbs.

Serves: 4 - 6

This recipe from www.inmamaskitchen.com

Contributor: Margaret E. Walker

NOTE:Pumpkin soup is readily available in Australia. If not available, mix 4 ounces plain pumpkin with 4 ounces water.

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