Ingredients
Serves 4Tempura Moreton Bay Bugs
4 Moreton bay bugs
Coriander leaves for garnish
Banana leaf
Vegetable oil for frying
Soy Vinegar Dipping Sauce:
250ml Healthy boy soy
150ml rice wine vinegar
Chilli salt made from:
1 tbsp sea salt flakes
1 tbsp sesame seeds
1 tbsp black pepper
1 tbsp Korean chilli flakes
Tapioca Batter:
100g tapioca flour
100g rice flour
100g glutinous rice flour
Soda water
Crispy Prawn and Tapioca Betel Leaf
Serves 8
8 betel leaves
300g prawn cutlets
2 cloves garlic
1 knob of ginger
10ml oyster sauce
10ml fish sauce
1 green banana chilli
1tsp caster sugar
4 kaffir lime leaves
¼ cup coriander leaves
Tapioca flour for dusting
Tapioca batter (above)
Soy vinegar dipping sauce (above)
Vegetable oil for frying
Method
Soy Vinegar Dipping Sauce:
Combine all ingredients.
Tapioca batter:
by combining all the flours gradually and adding cold soda water until it is pouring consistency.
Moreton Bay Bugs:
Cut bugs in half lengthways, wash out head cavity. Remove bug tails, dust in tapioca flour, then in the tapioca batter. Place in hot oil at 180°C and fry for 4 minutes until crispy and cooked through. Serve with soy vinegar dipping sauce.
Crispy Prawn and Tapioca Betel Leaf
In a mortar and pestle pound garlic, ginger and chilli to a smooth paste.
In a blender add prawns, paste, oyster sauce, lime leaf, sugar and coriander. Blend until smooth.
Place betel leaf shiny side down. Spoon prawn mix onto leaf and close by bringing the tip and bottom of leaf together.
Dust in tapioca flour, dip leaf in the tapioca batter and fry for 4 minutes until crispy and cooked through.
Serve with soy vinegar dipping sauce.