Name: Char-grilled lime and garlic balmain bug
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: spray oil; 8 uncooked balmain bugs, heads removed; 60 gram butter, melted; 2 tablespoon lime juice; 2 clove garlic, crushed; 1 teaspoon finely grated lime rind, and lime wedges

Ingredients

spray oil

8 uncooked balmain bugs, heads removed

60 gram butter, melted

2 tablespoon lime juice

2 clove garlic, crushed

1 teaspoon finely grated lime rind, and lime wedges

Method

1.Spray a barbecue or char-grill with oil. Preheat on high.

2.Slice Balmain bugs in half lengthways. Carefully remove the centre vein from tail, using the point of a knife.

3.ln a small jug, whisk together butter, lime juice, garlic and lime rind.

4.Brush bugs with butter mixture and season to taste Barbecue for 3-5 minutes each side, or until golden and cooked through. Serve Balmain bugs with lime wedges.

Cooked bugs, lobster, scampi or king prawns can be halved and cooked in the same way. For cooked bugs, barbecue for 1-2 minutes to heat through and colour up. Drizzle with any leftover butter mixture.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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