4 cooked Moreton bay bugs, halved, cleaned
Sea salt & cracked pepper
4 shallots, sliced diagonal
2 limes, cheeks cut
150g butter, softened
3 garlic cloves, crushed
1 lime zest
1 tablespoon parsley, chopped
Lime Coriander Rice
1 cup basmati rice
½ cup flaked almonds
1 lime, juiced
½ cup coriander leaves, torn
- In a saucepan bring water to boil, add rice and cook for 15 -20 minutes or until rice is tender. Remove from heat and strain, run cold water through the rice and let it drain through a colander. Transfer rice to a heatproof bowl and set aside until ready to serve.
- For the garlic butter, place softened butter in a bowl and combine garlic, lime zest and parsley and stir to combine. Place bugs on a tray facing upwards and liberally brush garlic butter over the flesh and season with salt and pepper.
- Preheat BBQ on high or until smoking, place bugs cut side down on the grill and for about 1-2 minutes, then turn them over and scorch the shell side for another minute, you can brush more garlic butter on the bugs if desired.
- When ready to serve, heat rice in the microwave, then add almonds, lime juice, and coriander, and stir to combine.
In 2 large serving bowls, place rice in the middle. Arrange 4 half bugs against each other on top, drizzle extra garlic butter over the top, (you can use as much as desired here). Scatter coriander leaves and shallots and place lime cheeks on the side and serve.