Singapore Yabbies with Fennel and Apple Salad

Recipe contributed by Mr Andrew Marshall, SHF client at Heart Wellness Centre @ Fortune. This recipe won 2nd place in the SHF HWC Healthy Masterchef Contest.

Serves: 4

Fennel and Apple Salad

  • One large fennel bulb, sliced
  • ½ a large apple, julienne
  • 1 shallot, finely diced
  • 2 tbsp of lemon juice
  • 1 tbsp of olive oil
  • 1 tsp of maple syrup
  • 2 tsp of pine nuts

Mustard Sauce

  • 2 tbsp of Dijon mustard
  • 2 tbsp of lemon juice
  • ½ tbsp of sour cream
  • ½ tbsp of olive oil
  • ½ a medium habanero chili, finely diced
  • Lower sodium salt (optional)


  • 8 live yabbies
  • Honey (optional)


  1. (Salad dressing) Mix the shallot, lemon juice, olive oil, maple syrup with a whisk or food processor.
  2. Add the dressing to the fennel and apple mix, then toast the pine nuts and add to the salad.
  3. Mix the ingredients for the mustard sauce with a whisk or food processor.
  4. Put the live yabbies in the freezer for 30 mins so they go to sleep.
  5. Cook the yabbies 2 at a time in lightly salted boiling water for 5 mins, with a little honey (optional) added to the water for sweetness.
  6. Once cooked, let the yabbies cool and use the kitchen scissors to carefully remove the shells from the tail of each yabby to plate whole.
  7. Add a sprig of dill as a garnish.

Nutrients per serving
Energy: 155 kcal
Protein: 11.8 g
Fat (Saturated Fat): 8.3 g (1.5 g)
Carbohydrate: 8.4 g
Sodium 223.4 mg
Cholesterol: 71.7 mg
Dietary fibre: 2.9 g