Recipe

Balmain bugs and fennel citrus salad

The delicious tangy citrus flavours make this fresh seafood salad perfect for summer nights.

  • 35 mins cooking
  • Serves 4
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Ingredients

Balmain bugs and fennel citrus salad
  • 2 kilogram uncooked balmain bugs
  • 1 tablespoon olive oil
  • 2 teaspoon finely grated orange rind
  • 2 tablespoon orange juice
  • 1 tablespoon wholegrain mustard
  • 1 medium_piece grapefruit (425g)
  • 1 large_piece orange (300g)
  • 1 lemon (140g)
  • 150 gram curly endive, chopped coarsely
  • 1 large_piece fennel bulb (550g), trimmed, sliced thinly
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon olive oil

Method

Balmain bugs and fennel citrus salad
  • 1
    Make fennel citrus salad; cut unpeeled grapefruit, orange and lemon into equal size wedges; cook on a heated oiled grill plate, uncovered, until browned. Place fruit in a large bowl with endive, fennel and combined mustard and oil; toss gently to combine.
  • 2
    Place balmain bugs upside down on a chopping board; cut tail from body, discard body. Halve tail lengthways; discard back vein. Cook bugs on a heated oiled barbecue grill plate (or grill or barbecue), uncovered, 8 minutes or until cooked through.
  • 3
    Place bugs in a large bowl with combined oil, rind, juice and mustard; toss bugs to coat in mixture.
  • 4
    Serve bugs with fennel citrus salad.

Notes

Large king prawns (shrimp) or scampi are good substitutes for the balmain bugs in this recipe.

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