Grilled Balmain Bugs with Lime and Pepper Dressing

Cook time 20 minutes
Servings Sharing entree for 4


6 Balmain bugs, can be substituted with Moreton Bay bugs or large prawns
2 tbsp vegetable oil
Pinch of chilli powder
Juice of one lime
1 tsp salt
¼ tsp fresh cracked pepper
2 carrots, julienned

Grilled Balmain Bugs with Lime and Pepper Dressing


Mix the lime juice, salt and pepper together.

With a sharp knife turn the bug on its back and cut down the centre. Remove the intestinal tract and pat dry with some paper toweling. To remove the bug meat from shell, twist the head away from the body. Place the tail on it’s back and using sharp kitchen scissors, snip down on each side of the tail. Remove this soft shell and the intestinal tract. Drizzle oil over the meat and sprinkle with chilli.

Heat a large griddle pan over a high heat. Grill the bugs flesh side first for 30 seconds before turning and cooking for another 2 – 3 minutes. If removing the meat, grill the bug for 30 seconds to 1 minute on each side. Toss through the carrot and serve with the dipping sauce on the side.