Instructions: Prepare the sauce:
Melt the butter in a saucepan and add the finely diced onion and garlic. Cook until soft, stirring, for about 2 minutes. Add remaining ingredients for the sauce and bring to the boil. Thicken slightly with cornflour if required.

Soak and wash the yabbies to remove any dirt.

Plunge into boiling water for 2-3 minutes until just firm, strain off water. Pull tails from yabbies and remove shell. Place meat in a bowl with beaten egg, garlic and cayenne pepper. Toss well.

Toss tails in combined parmasan cheese and breadcrumbs.

Heat oil in a pan and fry the yabbies in batches until they are cooked through and golden brown (2-3 minutes). Drain off oil.

Pour tomato sauce over. Sprinkle with chopped parsley.

Serve with rissotto.

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