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Salt & Pepper Balmain Bugs With Coriander, Macadamia & Ginger Salad

Nothing beats a good salt and pepper seafood dish. This one using Balmain bugs is easy enough to make at home and pairs well with Verdelho...

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Recipe by: Recipe by Melissa Dixon, Head Chef, Bistro On Hermitage
Serves 4
Difficulty Intermediate

Method

  • Step 1. Half fill a wok with the oil and heat to 175°C. 

  • Step 2. Place the flour, salt & pepper into a large bowl. Whisk in the soda water until combined. Whisk the egg whites in a bowl until frothy, then add to the bowl with the flour mixture and whisk until combined. 

  • Step 3. In two batches, dip the bugs into the batter, allowing any excess to drain off. Deep-fry the bugs for about 3-4 minutes or until light golden and cooked through. Drain well on a wire rack set inside a tray.

  • Step 4. In a bowl toss together, coriander leaves, shallots, ginger, bean shoots, chilli and macadamia nuts, season with Salt and pepper and a squeeze of lime juice.

  • Step 5. On a plate place crisp bug tails and salad, serve with fresh lime wedges. WINE PAIRING: James Estate 2016 Estate Verdelho.

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