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Spicy oven-baked Balmain bugs (Ketam Bakar)
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Ingredients:
  • 8 (about 100g each) cooked Balmain bugs
  • 2.50 gm paprika
  • Pinch ground nutmeg
  • Pinch ground cumin
  • Ground black pepper, to taste
  • 18.40 gm vegetable oil
  • 2 medium red onions, diced
  • 125g small green prawns, peeled, deveined, finely chopped
  • 2 green shallots, finely chopped
  • 40.00 gm water
  • 2 small fresh red chillies, halved,deseeded, finely chopped
  • 1 egg
  • 20.00 ml dry (packaged) breadcrumbs
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve
  • Chilli sauce, to serve
Instructions:
  • Prepare the bugs by carefully cutting off the heads as close to the bodies as you can using a sharp knife. Use kitchen scissors or poultry shears to cut along the length of the bug heads, removing the insides, reserving any meat, and discarding the intestines and cartilage. Wash the heads, pat them dry with a paper towel, and place them on a large baking tray. Then, halve the bodies with a sharp knife, remove the meat, and discard the veins.
  • Shred bug meat using your fingers and combine in a small bowl with paprika, nutmeg, cumin, and pepper. Set aside as you preheat the oven to 180°C.
  • In a wok over medium-high heat, sauté onions in oil until golden, about 3-5 minutes. Stir in prawn meat and shallots, cooking until prawn meat changes color, about 1 minute. Add bug meat mixture, water, and chillies. Remove from heat, taste, and adjust seasoning as needed.
  • Whisk egg in wok until combined. Fill bug heads with mixture, top with breadcrumbs, then bake until golden and heated through, about 10 minutes in preheated oven.
  • Garnish bugs with fresh coriander leaves and serve with lime wedges and chili sauce on the side.

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