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Our famous bug rolls recipe
Our famous bug rolls recipe
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Experience the irresistible flavors of Balmain and Moreton Bay Bugs in this must-try recipe.
Ingredients:
  • 4 raw Balmain or Moreton Bay Bugs (see notes)
  • 125.00 ml plain flour
  • 375.00 ml panko breadcrumbs
  • 62.50 ml chopped fresh chives, plus extra to serve
  • 123.75 gm whole-egg mayonnaise
  • 42.00 gm lemon juice
  • 5.90 gm wholegrain mustard
  • 500.00 ml shredded green cabbage
  • 1 carrot, grated
  • 1 red apple, cut into matchsticks
  • 2 green onions, thinly sliced
  • Vegetable oil, for shallow-frying
  • 4 brioche buns, split, toasted
  • Lemon wedges, to serve
Instructions:
  • Lay 1 bug upside-down on a chopping board. Use a sharp knife to separate the tail from the head, discarding the head. Split the tail in half lengthwise and carefully extract the meat from the shell. Repeat the process with the remaining bugs, discarding the shells.
  • In a bowl, put the flour. In a shallow bowl, mix breadcrumbs and 2 tablespoons chives. In a separate shallow bowl, whisk together the egg and 1/4 cup water. Coat each piece of bug meat by dipping in flour, then egg, and finally tossing in the crumb mixture. Press firmly to ensure the coating sticks. Place the coated bug meat on a plate and refrigerate for 10 minutes.
  • In a large bowl, mix together mayonnaise, lemon juice, garlic, and mustard. Season with salt and pepper. Transfer half of the mixture to a small bowl and stir in the rest of the chives. Set aside. Add cabbage, carrot, apple, and onion to the remaining mayonnaise mixture and toss to combine.
  • Heat a generous amount of oil in a large, deep frying pan until it reaches 2cm up the side of the pan. Fry the bug pieces, turning occasionally, for 3 to 4 minutes until they are golden and cooked through. Transfer to a paper towel-lined tray to drain using a slotted spoon.
  • On serving plates, layer toasted bun bases with coleslaw, bug pieces, and drizzle with reserved mayonnaise mixture. Top with bun tops and serve immediately with extra chives and lemon wedges.

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