Moreton Bay Bugs

with lotus root salad

Moreton Bay Bugs

with lotus root salad
The Day Before:

Pickled Carrots & Daikon Julienne the carrots and daikon and sprinkle with a pinch of salt. Leave for 10 minutes, then rinse. In a mixing bowl add sugar, salt, white vinegar and water and mix until dissolved. Pour over carrots and daikon and leave overnight. Strain when ready to use.

The Day Of:

Combine all ingredients, including the pickled carrot and daikon. Set aside until serving.


Whisk all the ingredients together until everything is combined. Set aside until serving.

Moreton Bay Bugs

Heat a barbecue or chargrill pan until smoking. Cut the Moreton Bay bugs in half and brush the cut side of the bug liberally with butter. Season with salt and pepper. Sear the cut-side down on the barbecue for 2-3 minutes to heat through.

To Serve

Toss salad with dressing and place onto a serving plate. Top with mint, fried shallots, macadamias and chilli slices. Top with Moreton Bay bugs and serve with prawn crackers.

CHEF’S TIP: You’ll find pickled lotus roots at Asian grocery stores.

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