Barbecued Sesame Lime Marinated Bugs
Halved Bugs in their shells make an impressive presentation piled on a platter, and this zesty marinade double as a spicy dipping sauce for the meat which lifts easily out of the shells.
Serves 4 as an entrée
12 green Balmain Bugs (see notes)
Sesame Lime Marinade
2 limes, zested and juiced
2 cloves garlic, crushed
1 tablespoon sambal oelek (see notes)
⅓ cup peanut oil
1 teaspoon sesame oil
2 tablespoons mirin
1 tablespoon soy sauce
Make Sesame Lime Marinade: combine all ingredients, mixing well.
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, use a teaspoon to clean out the head cavity and place Bugs in a large shallow bowl. Pour marinade over them and leave to marinate for 15-20 minutes, turning once.
Meanwhile, heat a barbecue or char-grill plate.
Drain marinade off Bugs into a small saucepan and bring to the boil. Boil for a few minutes to thicken slightly. Set aside to cool.
Meanwhile, cook Bugs on barbecue, top shell-side down, for 3-4 minutes, until shells turn orange, then turn and cook underside for 3-4 minutes. Cook flesh-side down for a further minute.
Pile Bugs on a platter and serve reduced marinade as a dipping sauce on the side.
Notes: If Bugs are live, chill them in the freezer for 30-45 minutes to kill them before cooking (see
www.rspca.org.au for more details). As Bugs have thick shells, difficult to cut through without a sharp, heavy knife, you can ask your fishmonger to halve them for you. Sambal oelek is an Asian paste of salt and chillies, a quick way to get a chilli kick into any dish, not just Asian ones; substitute with ¼ teaspoon dried chilli flakes or 1 small red chilli finely chopped if you prefer.
Alternative Species: Marron, Moreton Bay Bug, Prawns, Redclaw, Scampi, Yabby.
For information on Balmain Bugs, click here >