Ingredients
Serves 48 Moreton Bay Bugs
200g thinly sliced dried pancetta
8 bay leaves
4 ripe figs, halved
2 tbsp olive oil
Juice of 1 lemon
Method
Prepare your barbecue for direct grilling over high heat.
Prepare the bugs by removing the meat from the shells. To do this, remove the head, use a pair of scissors to cut along each side under the tail, and then pull out the flesh.
Take 4 metal skewers and thread the following onto each skewer: a bug's tail, some thinly sliced pancetta, a bay leaf and half a fig, the repeat the sequence to complete the skewer.
Brush the skewers with a little oil and place over a high heat to cook until the bugs are translucent, the think pancetta is crisp, and the figs are oozy and caramelised.
To serve, dress with a squeeze of lemon juice.