Wyaralong Dam is Queensland’s newest and is fast becoming a very popular spot amongst families and fishermen alike.
Andrew, along with the help of Seqwater Ranger Paul Rogers pull up a few crab pots in the search for Redclaw.
Paul may like the simple redclaw and garlic butter, but Andrew has a recipe that incorporates the crustaceans into a fragrant Thai curry.
8 LARGE DRIED CHILLIES SOAKED IN WARM WATER
6 CLOVES GARLIC
ZEST OF 2 LIMES
5 KAFFIR LIME LEAVES
4 STEMS OF LEMONGRASS
1 HEAP TABLESPOON OF SHRIMP PASTE ROASTED
1 TABLESPOON CUMIN TOASTED
3 TABLESPOON CORIANDER SEEDS TOASTED
1 BUNCH CORIANDER ROOTS
100G THAI RED SHALLOTS
1 STAR ANISE
½ TEASPOON NUTMEG
- Place all ingredients in a food processor and work until a paste forms
- Kill red claw crayfish by covering in ice cold water for at least 30 mins
- Bring a large pot of water to the boil add 1 heaped tablespoon of Vegita stock powder
- Add red claw crayfish and simmer for 5 mins until the head starts to separate from the tail slightly, remove from pot & cool in ice water
- Remove meat from tail and devein if necessary
- Heat a tablespoon of oil in a heavy fry pan till hot, add a large spoon of curry paste (remember the more you add the hotter it gets) & fry for a few minutes, add red claw crayfish tails and 1 can of coconut cream
- When meat is warm remove red claw crayfish and reduce sauce until it’s slightly thick, add red claw crayfish tails back into the sauce. Serve with steamed rice, coriander leaves and mint. For a more substantial meal you can add bok choy, baby corn or other vegetables