July 17, 2015

Red claw are the tropical version of a yabbie which I use to go hunting for and use for fishing when I was younger. The Red claw native to the westerly and northerly flowing rivers of Queensland's Gulf of Carpentaria, is actually a species of freshwater crayfish and very close to the marron or Moreton bay bugs in texture. They can be used in any dish where you would use prawns although their texture tends to be the same they are a little sweeter and very succulent and juicy when cooked.


Serves 6 as a starter

500g peeled red claw or raw peeled green prawns if you can't get the red claw

For the marinade:

2 cloves minced garlic

¼ cup chopped coriander

1 tsp paprika

1 tsp ground coriander

½ tsp ground cumin

Zest of 1 lemon

Salt and pepper

60 ml of Bertolli Gentile Extra Virgin Olive Oil

½ tsp pomegranate molasses

2 tbsp Bertolli Gentile Extra Virgin Olive Oil extra

¼ cup fresh coriander leaves

2 tbsp crushed pistachio nuts


1. Combine all the ingredients for the marinade together and add in the red claw or prawns, toss to cover and then store in the fridge to marinade over night if possible but at least for 1 hour.

2. Heat the extra olive oil in a pan over moderate temperature or on a hot plate of a barbeque and cook the red claw for 3 minutes each side, remove and serve scattered with the extra picked coriander leaves and crushed pistachio nuts.