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Categories:Viewed: 11 - Published at: 5 years ago
Ingredients
- 3 green moreton bay bugs (raw)
- 2 birds eye chiles
- 2 garlic cloves
- 1/2 cup butter
- salt
- pepper
- lime juice
- lime zest
- 1/4 cup parsley
Method
- Cut bugs in half lenthwise and clean out the 'yuck'.
- Rinse well under running water, ensuring meat stays in shell.
- Drain well and place on platter meat side up.
- Season to taste with freshly cracked salt and pepper.
- Melt butter being careful not to burn.
- Put the zest of one lime into the melted butter, squeeze half the lime over the bugs, half into the butter.
- Add garlic and finely diced chillis to the melted butter, heat gently to combine flavours.
- Spoon butter mixture evenly over bugs reserving 1/4 of the mixture to spoon over just before serving.
- Broil under griller for 15 minutes or until bugs are opaque. Cooking time will vary with your oven.
- Spoon reserved butter mixture over hot bugs to serve, and sprinkle with finely chopped fresh parsley.
- Serve with toasted turkish bread and extra melted butter for dipping.
- Wouldn't hurt to have the Chardonnay on ice, either.
