Bug Salad with Mango, Coconut and Lime Dressing
Servings
6
servingsPrep time
25
minutesCooking time
5
minutesIngredients
4 4 raw Balmain bugs, ask our fishmongers at HFM to saw in half
1/4 tsp 1/4 sea salt flakes
1/4 tsp 1/4 freshly ground black pepper
1 head 1 baby cos lettuce
1 1 avocado
1 1 ripe mango
1 Tbsp 1 olive oil
- DRESSING
165 ml 165 can coconut milk
Zest of 1⁄2 lime
2 Tbsp 2 lime juice
1 tsp 1 fish sauce
1 Tbsp 1 honey
Method
- Remove bug tails from shells using spoon to gently pry out meat. Season with salt and pepper.
- Leaf and wash lettuce, chop roughly or leave whole to serve salad in. Arrange on platter. Slice avocado, and mango, arrange over salad leaves.
- Mix all dressing ingredients together and set aside for serving.
- Heat oil in small frying pan over medium-high heat. Add bug tail meat and cook, stirring for 2-3 minutes until lightly caramelised and opaque. Remove from heat. Scatter over salad.
- Drizzle dressing just before serving.
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