serves
4
prep
10 minutes
cook
8 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
8
minutes
difficulty
Easy
level
Ingredients
- 4 Morton Bay Bugs, split in half, cleaned
- 40 g butter, softened
- 2 garlic cloves, crushed
- Salt and pepper, to taste
Sauce
- ½ cup whole egg mayonnaise
- ¼ cup celery, finely diced
- ¼ cup red onion, finely diced
- ¼ cup chervil, finely chopped
- 1 tbsp Sriracha hot sauce
- Juice of ½ lemon
- Salt and pepper, to taste
- 4 soft long rolls, split through the top
- Potato crisps to serve
Instructions
Set BBQ to medium-high heat. Combine garlic, butter, salt and pepper in a small bowl. Place bugs on BBQ and spoon over the butter and garlic mixture. Cook, turning frequently and basting with garlic butter for 7-8 minutes or until the bug meat is just cooked. Allow bug meat to cool a little before removing from shell and placing in a large bowl.
Next, add all the ingredients for the sauce and mix well. Spoon bug mix and sauce into rolls and serve with potato crisps and an ice cold beer
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.
