Bug Tails In A Lime And Chilli Butter Sauce Recipe

• 18 x Bug tails, meat only
• 20 gm butter
• 40 ml extra virgin olive oil
• 2 x cloves garlic, chopped
• 1 x birdseye chilli, chopped Salt and pepper to taste Assorted greens such as snow pea shoots and baby spinach or possibly rocket
• 1 x birdseye chilli, finely minced
• 1 x lime leaf, crushed
• 100 ml fresh lime juice
• 100 ml white wine
• 250 gm butter, diced small and room temperature, extra salt and pepper.

1. First, make the sauce.
2. In a saucepan combine the chilli, lime leaf, lime juice, white wine and some salt and pepper.
3. Bring to the boil and simmer for a few min till the mix reduces a little.
4. Remove from the heat and whisk in the butter, a few pcs at a time, till the butter has been incorporated.
5. Add in salt and pepper to taste and keep in a hot area, don't re-boil.
6. Now prepare the shellfish.
7. Heat oil and butter in a warm pan and add in the garlic and chilli and saute/fry for a moment or possibly two.
8. Add in the bug meat or possibly shellfish of your choice and toss till covered in butter.
9. Turn heat down a little and move bug meat around the pan till cooked.
10. 3-5 min.
11. If using prawns, cook till bright orange, about 2 min.
12. Wash and dry the salad leaves and arrange on a plate with the shellfish.
13. Drizzle with the sauce and serve immediately.

bug, butter, extra virgin olive oil, garlic, birdseye chilli, birdseye chilli, lime leaf, lime juice, white wine, butter

Taken from cookeatshare.com/recipes/bug-tails-in-a-lime-and-chilli-butter-sauce-94848 (may not work)