Step 1.
Place 1 bug, upside-down, on a chopping board. Using a sharp knife, separate the tail from the head. Discard head. Split the tail in half by cutting down the centre. Carefully remove the meat from the shell. Repeat with remaining bugs, discarding shells.
Step 2.
Place flour in a bowl. Combine breadcrumbs and 2 tablespoons chives in a shallow bowl. Whisk egg with 1/4 cup water in a separate shallow bowl. Working with 1 piece of bug meat at a time, dip in flour, shaking off excess. Dip in egg mixture, then toss in crumb mixture to coat, pressing firmly to secure. Place on a plate. Refrigerate for 10 minutes.
Step 3.
Meanwhile, combine mayonnaise, lemon juice, garlic and mustard in a large bowl. Season with salt and pepper. Transfer half the mayonnaise mixture to a small bowl. Stir in remaining chives and set aside. Add cabbage, carrot, apple and onion to remaining mayonnaise mixture. Toss to combine.
Step 4.
Pour enough oil into a large, deep frying pan to reach 2cm up side of pan. Heat over medium-high heat. Shallow-fry bug pieces, turning, for 3 to 4 minutes or until golden and just cooked through. Using a slotted spoon, transfer to a tray lined with paper towel to drain.
Step 5.
Place toasted bun bases on serving plates. Top with coleslaw, then bug pieces. Drizzle with reserved mayonnaise mixture. Sandwich with bun tops. Serve immediately with extra chives and lemon wedges.
Enjoy!!
With thanks to: www.taste.com.au
Ingredients
Directions
Step 1.
Place 1 bug, upside-down, on a chopping board. Using a sharp knife, separate the tail from the head. Discard head. Split the tail in half by cutting down the centre. Carefully remove the meat from the shell. Repeat with remaining bugs, discarding shells.
Step 2.
Place flour in a bowl. Combine breadcrumbs and 2 tablespoons chives in a shallow bowl. Whisk egg with 1/4 cup water in a separate shallow bowl. Working with 1 piece of bug meat at a time, dip in flour, shaking off excess. Dip in egg mixture, then toss in crumb mixture to coat, pressing firmly to secure. Place on a plate. Refrigerate for 10 minutes.
Step 3.
Meanwhile, combine mayonnaise, lemon juice, garlic and mustard in a large bowl. Season with salt and pepper. Transfer half the mayonnaise mixture to a small bowl. Stir in remaining chives and set aside. Add cabbage, carrot, apple and onion to remaining mayonnaise mixture. Toss to combine.
Step 4.
Pour enough oil into a large, deep frying pan to reach 2cm up side of pan. Heat over medium-high heat. Shallow-fry bug pieces, turning, for 3 to 4 minutes or until golden and just cooked through. Using a slotted spoon, transfer to a tray lined with paper towel to drain.
Step 5.
Place toasted bun bases on serving plates. Top with coleslaw, then bug pieces. Drizzle with reserved mayonnaise mixture. Sandwich with bun tops. Serve immediately with extra chives and lemon wedges.
Enjoy!!
With thanks to: www.taste.com.au
