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Moreton Bay bugs with asparagus, potatoes and orange & mustard vinaigrette

Method

  • Cover the potatoes with water in a large pot and bring to the boil. Simmer until just cooked. Then drain well and, when cool enough to handle, peel and slice.
  • At the same time, blanch the asparagus in plenty of boiling water. Then refresh in cold water and drain well.
  • When ready, panfry the seasoned potatoes in a little oil.
  • When the potatoes are almost ready, add the asparagus to the pan and continue cooking until both are crispy.
  • Sear the bug meat on an oiled preheated ridged grill (or BBQ). 
  • To make the dressing, reduce the orange juice by two-thirds, almost until a syrup consistency. Allow to cool slightly and add the mirin with 800 ml fresh oil and the mustard. Whisk well and taste for seasoning.
  • Then mound the lettuce leaves on individual plates and arrange the potatoes and asparagus on top. Season, place the bugs on top and spoon plenty of the sauce over and around. 
  • Serve with lemon wedges on the side. 
  • Phil Mitchell - Sebel Reef House, Palm Cove

Ingredients

  • 600 gm waxy potatoes, washed
  • 2 bunches asparagus, prepared
  • extra virgin olive oil
  • sea salt & freshly ground pepper
  • 12 large bugs, meat removed from shells
  • 500 ml fresh orange juice
  • 50 ml mirin (Japanese rice wine)
  • 1 tspn seeded mustard
  • 2 handfuls mixed lettuce leaves, washed
  • lemon wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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