Mai Pudna (Waterhole Food)

Yabbies cooked in garlic and native parsley butter on a bed of fresh parslane and bulrush stem , garnished with river mint and duck egg mayo served on a whole wheat flatbread.
Recipe
Serves two people

Ingredients
• Yabbies
•12 large yabbie tail 
• Purslane 1cup
• Bulrush stem 2
• Desert lime Qty 2
• Finger lime Qty 2
• Duck egg mayo 4 Tbs
• Garlic 1 clove
• Murray River salt 1/2 tsp
• Native Sea Parsley 1 tsp
• Native River Mint1 tsp
• Mountain Pepper berries ground 1/2 tsp 
• Butter 1 Tbs
• Mara Murdumurdu Flatbread Qty 4

Equipment
• Kampa kuru Saucepan • Kuru Bowl
• Tadli tadli frying pan
• Pakipakiti Knife
• Tarralyi Chopping board 
• Karnkarnkati Spoon
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Prepration
  1. Pre-make the Mara Murdumurdu Flatbread  before making the filling. You can make the Mara Murdumurdu Flatbread  1 or 2 days before but it is always nicer fresh and warm.
  2. If the yabbies are uncooked take them and place them in a sauce pan of boiling water. Cook the yabbies in the boiling water until they turn orange. Remove the cooked yabbies from the boiling water and allow them to cool down. Once the yabbies are cool enough to handle. De-shell the yabby tails and remove the entrails from the tail. Now the yabbies tail are ready.
  3. Pre-make the mayonnaise dressing. In a bowl mix 4tbs of whole duck egg mayonnaise, 2 diced river mint leaves, the pulp of 2 finger limes and the juice of 1 desert lime. Mix the contents together well. Add extra lime or mint to taste. The desert lime can be substituted with any Australian limes, non indigenous lime or lemon juice.
Cooking
  1. Prepare the purslane by picking the soft leaves and remove the hard woody stems from the purslane. To prepare the bulrush stem only use the soft white part of the stem and remove any of the tuff stringy parts of green stem and dice into small pieces.
  2. Wash the purslane and the dice bulrush stem in cold clean water.
  3. Drain the river vegetables to remove the water.
  4. Dice the fresh sea parsley and garlic finely.
  5. Heat the butter in a frying pan on a low heat. Place the diced sea parsley and garlic with the butter in the frying pan. Once the butter has melted and the parsley and garlic is mixed together well but make sure not to burn the butter or the garlic. Add the yabbies and a pinch of sea salt into the hot butter and fry until the yabbies are golden brown. Once the yabbies are golden brown and cooked remove from the heat.
  6. Finally to serve. Take a warm Mara Murdumurdu Flatbread  and fill it with the fresh river vegetables and the yabbies. Top the fish with the mayonnaise and garnish with a river mint leave. Add some lime juice or some salt to taste. Enjoy!