serves
6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 12 Balmain bugs or slipper lobsters
- 2 tsp oil
- 2 cloves garlic, minced
- 4 green shallots cut into 2 cm long pieces
- 2 cm piece of ginger finely sliced
- 100 g unsalted butter
- 2 tsp black pepper
- 2 tsp white sugar
- ½ tsp salt
- 1 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 100 ml chicken stock
- 1 lime, to serve
- handful of coriander leaves, to garnish
Instructions
Wash bugs, then cut them in half lengthways and remove digestive tract. In a wok over medium heat add the oil, garlic, green shallots, ginger and half the butter. Cook until fragrant but not brown.
Add half the bugs, increase the heat and stir-fry for 4 minutes, or until the bugs change colour.
Remove the cooked bugs to a bowl and stir-fry the remaining bugs. Return the reserved bugs back to the wok with the remaining ingredients, including the butter. Increase the heat until the sauce boils.
Transfer bugs and sauce to a serving platter, squeeze the juice of the lime over the bugs and garnish with the coriander leaves.
Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tammi Kwok.
airs Thursdays at 8pm on SBS. Visit the for recipes, videos and more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
