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

6th July 2017

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...

Serves 4

Difficulty Intermediate

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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