Name: Balmain bug and apple salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 kilogram cooked balmain bug meat; 2 lebanese cucumbers (260g), cut into ribbons; 2 apples (300g), halved, sliced thinly; 2 cup loosely packed fresh vietnamese mint leaves; 2 cup loosely packed fresh coriander leaves; 3 purple shallots (75g), sliced thinly; 2 fresh small red thai chillies, sliced thinly; 1 tablespoon finely grated lime rind; 1/3 cup (80ml) lime juice; 2 tablespoon grated palm sugar; 1 tablespoon fish sauce

Ingredients

1 kilogram cooked balmain bug meat

2 lebanese cucumbers (260g), cut into ribbons

2 apples (300g), halved, sliced thinly

2 cup loosely packed fresh vietnamese mint leaves

2 cup loosely packed fresh coriander leaves

3 purple shallots (75g), sliced thinly

2 fresh small red thai chillies, sliced thinly

1 tablespoon finely grated lime rind

1/3 cup (80ml) lime juice

2 tablespoon grated palm sugar

1 tablespoon fish sauce

Method

1.Make purple shallot dressing. Combine ingredients in bowl; stand 10 minutes.

2.Combine meat in large bowl with remaining ingredients; add dressing, toss gently.

Balmain or moreton bay bug tails may be substituted with prawns, lobster, scampi or crab. If you want to cook your own bugs, you’ll need to buy about 3.5kg (8 pounds) of bugs.
Note

Women's Weekly Food

Ingredients

Method

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