Salad of Moreton Bay Bugs & Brown Rice with Sesame Dressing
Assembling | Salads
Moreton Bay bugs are very similar to Balmain bugs; the position of the eyes is the main distinction with Moreton Bay’s on the edge of their shells and Balmain’s close to the centre. The brown rice gives this dish a lovely nutty flavour, which is enhanced by the almonds and sesame oil.
12 cooked Moreton Bay bugs
1 cup brown rice, boiled in salted water until tender
1 bunch green asparagus, trimmed, blanched and sliced (see notes)
6 cups mixed baby salad greens, to serve
¼ cup flaked almonds, toasted (see notes)
¼ cup rice vinegar
¼ cup peanut oil
1 tablespoon sesame oil
1 tablespoon light soy sauce
2 teaspoons grated ginger
1 small red chilli, seeded and finely chopped
1 teaspoon sesame seeds, toasted (see notes)
Make Sesame Dressing: combine ingredients in a screw top jar and shake well. Set aside until needed.
Slice bugs lengthways and remove the meat from the shells, remove the digestive tract (grey thread) running down the middle of the tail meat. Cover and refrigerate.
Place rice, asparagus and salad greens in a large bowl. Add dressing and toss well to combine. Divide between plates, top with bug tails and sprinkle with almonds.
If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler. Blanch asparagus in well-salted boiling water for 30 seconds to 1 minute, then refresh in ice water, or cold running water, to stop the cooking. Toast sesame seeds and almonds in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).
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