"A version of the yabby jaffle first came about at Mocan & Green Grout, where we served the cooked yabby meat with crème fraîche and horseradish on brioche toast as an appetiser," says Sean McConnell. "The yabby jaffle was created during a very late-night menu-planning session with my friend Bernd Brademann from A Baker. As much as anything, I like how those two words roll off the tongue together. They are super-tasty, though."
Note Live yabbies need to be ordered from your fishmonger, or you can substitute 36 medium prawns; poach them in a similar method as the yabbies or buy cooked prawns.