Balmain Bugs And Whiting Recipe

• 8 lrg Balmain bugs (shovel-nosed sand lobsters)
• 4 x whiting fillets or possibly ocean perch or possibly equivalent
• 200 gm kumara (orange sweet potato) straws, deep fried to crispness
• 5 gm Mountain pepper leek and capsicum julienne or possibly other garnishing

1. Prep.
2. time 15 mins
3. If the bugs are alive, place them into the freezer for 30 min and then boil briefly in salted water.
4. Refresh in iced water and peel the tails reserving four heads as garnishing.
5. Char-grill the tail meat and whiting fillets till just done and arrange 2 bug tails and a fish fillet on each of 4 hot plates garnishing with a bug head per plate and shredded coloured vegetables.
6. Season the fried kumara with the mountain pepper and plate up.
7. Serve at once with a lemon myrtle butter sauce over the seafood.

bugs, whiting, gm kumara, pepper

Taken from cookeatshare.com/recipes/balmain-bugs-and-whiting-76255 (may not work)