Sticky Tamarind Bugs
Once I started eating this dish, I couldn't stop. The sauce is so so delicious and moorish you will want to cook everything in it, and you probably could! This recipe would also be great for fish, prawns, chicken, pork, tofu, eggplant - you name it! But today we are using the amazing Moreton Bay Bugs, you can get these and other “bug” varieties from your local fishmonger.
Prep: 30 minutes - Cook: 30 minutes - Serves: 6 - Difficulty: Capable Cooks - Recipe: Hayden Quinn
Ingredients
4 Moreton Bay Bugs, halved lengthwise, cleaned
2 cup rice flour
2 cup plain flour
4L vegetable oil (or enough to ¾ fill your deep-frying vessel), for frying
2 tbs vegetable oil
6 cloves garlic, crushed and finely chopped
10-12 birds eye chili*, finely chopped
2 stalks lemon grass, trimmed and finely sliced
2 tbs palm sugar
2 tbs brown sugar
3 tbs tamarind paste
2 tbs fish sauce
1 lime, juiced
6 kaffir lime leaf, hard stem removed, finely shredded
1 bunch fresh coriander, picked
1 bunch mint, leaves only, torn
1 bunch Thai basil, leaves only
1 lime, cut in wedges, to serve
Notes
* Add as much or as little chili as you like, to your taste, I like it HOT, plus the sweet and sour balances out the spice. Give it a go.
Method
Step 1. In a large heavy based pot or deep fryer, heat the frying oil to 180C. While the oil is heating, get started on the sauce. In a wok or large pot or frying pan over medium high heat add oil and all your aromats; chili, garlic and lemongrass. Cook until super fragrant, however you don't want to burn the garlic or get any colour.
Step 2. Add the sugars, tamarind, fish sauce and lime to the pan and mix well to combine, cook simmering slightly until the sauce begins to thicken. Set aside until ready to toss the bugs through.
Step 3. Mix together the plain flour and rice flour in a large bowl. Once combined, dust your bugs through the mix ensuring all the crevices are covered and coated, including the legs (this is where you get all the nice crispy bits that the sauce will stick to). In batches cook the bugs in the hot oil for 3-5mins or until just cooked and crispy, remove from the oil, allowing to drain slightly before placing on a roasting rack. Continue with remaining bugs. Once they are all cooked, place sauce back over the heat and toss bugs through until coated well.
Step 4. Serve a big mound of bugs covered in the fresh herbs and lime wedges.
