Fresh seafood in a creamy aioli dressing and served in a crunchy baguette – Seafood Sundays just got better. You’ve tried lobster rolls, but have you tried Balmain bug rolls? With a generous drizzle of spicy Sriracha, the crunchy, creamy, spicy combo is just what you’re looking for.
Balmain bugs could be replaced with cooked prawn meat, lobster meat or crab meat, if preferred.
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Ingredients
Method
1.Turn bugs upside down; using kitchen scissors, cut along softer under-side part of shell without cutting the flesh. Ease out meat; remove grey vein. Coarsely chop meat.
2.Combine aïoli, lemon juice, rind, tarragon, chives, sriracha, and celery in a large bowl. Season to taste. Add chopped balmain bugs; toss gently to combine.
3.Split baquette along the top without cutting all the way through. Fill with balmain bug mixture. Top with micro basil and reserved celery leaves; sprinkle with extra chopped tarragon. Cut into four pieces. Serve with lemon wedges.
Balmain bugs could be replaced with 250g (4oz) cooked prawn meat, lobster meat or crab meat, if preferred.
Note
