Encornets Farcis (Stuffed Squid)
Veal stock adds richness to these plump stuffed squid.
Pinch of salt
Pinch of pepper
1 Tbs olive oil
Split yabbies from head to tail and gently wash out the head.
Season the meat with a pinch of salt and pepper and a few drops of olive oil.
On the barbeque hotplate, place the yabbies flesh side down and cover with the lid. After 3 minutes, turn them over and cook for another two or until the flaws turn just orange.
Now eat them by digging out the delicious flesh! What could be better?