8 green Balmain Bugs (see notes)
2 tablespoons extra virgin olive oil
1 large red onion, diced
1 large orange, juiced and zested
2 tablespoons chopped basil leaves
Salt flakes and freshly ground black pepper, to taste

Cut Bugs in half lengthways using a large sharp knife or Chinese cleaver; kitchen scissors can be useful to help cut through the last of the shell, especially on larger Bugs. Remove the digestive tract (grey thread) running down the middle of the tail meat and use a teaspoon to clean out the head cavity.

Heat the oil in a frying pan over medium heat. Add the onions and cook for about 2 minutes, until softened but not coloured. Add the orange juice and zest and cook for a couple of minutes. Add the basil, Bugs, salt and pepper. Reduce heat and cook for 2 minutes. Turn and cook for another minute or 2, until shells are orange all over and flesh is cooked through.

Place Bugs on a platter and pour the sauce over the top.