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How To make Bay Bugs Pan Seared On Noodles with Chilli Oils
1 sm Serve of egg noodles
50 g Peas
1/2 Capsicum diced
1 Shallot cut in strips
1/2 Purple onion diced
Smoked eel, optional Speck, optional Chilli and Tumeric oil: 50 ml High quality oil
1/2 ts Chilli powder
1/2 ts Tumeric
Cook noodles. Wok fry onion, speck, capsicum, shallots, smoked eel and peas, add noodles and toss until hot. Pan sear cleaned bug tails, then place noodle mix on a plate. Arrange bugs on top of the noodles. Place oil in a clean wok, add chilli and tumeric. Cook lightly until tumeric and chilli begins to stick. Strain the oil and pour around the plate and on the bugs. Add splashes of sweet soy sauce and garnish with a sprig of coriander.
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Slipper Lobster in Garlic Butter Sauce | Moreton Bay Bugs in Garlic Butter Sauce
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Ingredients:
2 slipper lobsters (morton bay bugs)
2 cloves garlic
1/3 cup unsalted butter
2 tablespoons olive oil
1/2 teaspoon honey
1/2 tablespoon lemon juice
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THAI Inspired | Chili Lemongrass SNAPPER with Moreton Bay Bugs in Garlic Butter
Episode 5 - We return from our Moreton Island holiday with some fresh seafood. Tim cooks up a seafood feast on the bbq. After cleaning up the snapper he caught he makes a beautiful chili lemongrass marinade and puts it all over the snapper and wraps it in alfoil. Now it ready for the bbq. Next he prepares the precooked Moreton Bay Bugs ready to be heated up on the bbq in some garlic butter. Time to eat!!
CHILI LEMONGRASS SNAPPER INGREDIENTS:
• 2 stalks lemongrass, finely chopped
• 1 long red chilli, thinly sliced
• 2 spring onions, sliced
• 2 white onions, sliced
• 1 red tomato, sliced
• 2 garlic cloves, finely chopped
• 4cm piece fresh ginger, peeled, finely grated
• 2 tablespoons of olive oil
• 1 x whole snapper, cleaned
• 1/4 cup fresh basil and coriander leaves
• Steamed jasmine rice, to serve
• Salad, to serve
• Lemon wedges, to serve
METHOD:
Clean the snapper and remove all scales. Time to make the marinate chop up and thinly slice the lemongrass, long red chili, spring onions, 1 white onion, 2 garlic cloves, basil and grated fresh ginger. Put in in a mixing bowl with 2 large tablespoons of olive oil. Score the snapper both side and rub the marinade into the fish. Slice 1 onion and 1 tomato and place inside the carcass cavity of the fish. Now wrap in alfoil and put on the bbq for 8min each side.
GARLIC BUTTER MORETON BAY BUGS INGREDIENTS:
• Moreton Bay bugs (As many as you want)
• 1/2 cup of butter(or spread of choice) softened at room temperature
• 1 garlic bulb minced
METHOD:
Put bugs in boiling water with 2 tables spoons of salt. Cook for 2 minutes pull out of water and rinse up cool water. Best is to under cook the bugs with not all the flesh cooked through when you can still see some clear flesh. Once cooled cut the tail of bug out of head. Cut the tails in half and remove the digestive tract (poo vein). Now peel and clean garlic cloves and minced. Mix the garlic in the softened butter and rub all over the flesh of bug tail. Put bbq on high and cook bug tails for about one minute. If bug tails are fully cooked then less then a minute to warm through and infuse the garlic butter into the tail. Now ready to serve.
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