Stun the yabbies by placing in
the freezer for 30 minutes
Add to pot of boiling water in one
layer. There has to be enough liquid
to kill the stunned yabbies quickly.
Turn over if necessary. Remove
when they turn red.
In a frying pan, gently fry garlic
and ginger in butter to soften
Add stock, wine and sherry, simmer
for 2-3 mins
Add cream, and boil rapidly until
reduced by half.
Cut butter into small cubes and
whisk into the sauce.
Add salt and pepper, then a splash
of balsamic vinegar.
Return yabbies to sauce and heat
Serve with steamed rice.