Singapore Yabbies with Fennel and Apple Salad

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

Serves: 4

Ingredients
Fennel and Apple Salad

• Large fennel bulb, sliced, 1
• Large apple, julienned, ½
• Shallot, finely diced, 1
• Lemon juice, 2 tbsp
• Olive oil, 1 tbsp
• Maple syrup, 1 tsp
• Pine nuts, 2 tsp

Mustard Sauce

• Dijon mustard, 2 tbsp
• Lemon juic, 2 tbsp
• Sour cream, ½ tbsp
• Olive oil, ½ tbsp
• Medium habanero chili, finely diced, ½
• Lower-sodium salt (Optional)

Yabbies

• Yabbies, 8
• Honey (Optional)

Method

1. To make the 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. Cook the yabbies 2 at a time in lightly salted boiling water for 5 minutes, with a little honey (optional) added to the water for sweetness.
5. 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.
6. Add a sprig of dill as a garnish.

Nutrition tip: Add less dressing to reduce your sodium and fat intake.

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