Name: Balmain bug and apple salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 kilogram cooked balmain bug meat; 2 lebanese cucumbers (260g), cut into ribbons; 2 apples (300g), halved, sliced thinly; 2 cup loosely packed fresh vietnamese mint leaves; 2 cup loosely packed fresh coriander leaves; 3 purple shallots (75g), sliced thinly; 2 fresh small red thai chillies, sliced thinly; 1 tablespoon finely grated lime rind; 1/3 cup (80ml) lime juice; 2 tablespoon grated palm sugar; 1 tablespoon fish sauce

Balmain bug and apple salad

Balmain or moreton bay bug tails may be substituted with prawns, lobster, scampi or crab.

Ingredients

1 kilogram cooked balmain bug meat

2 lebanese cucumbers (260g), cut into ribbons

2 apples (300g), halved, sliced thinly

2 cup loosely packed fresh vietnamese mint leaves

2 cup loosely packed fresh coriander leaves

3 purple shallots (75g), sliced thinly

2 fresh small red thai chillies, sliced thinly

1 tablespoon finely grated lime rind

1/3 cup (80ml) lime juice

2 tablespoon grated palm sugar

1 tablespoon fish sauce

Method

1.Make purple shallot dressing. Combine ingredients in bowl; stand 10 minutes.

2.Combine meat in large bowl with remaining ingredients; add dressing, toss gently.

Balmain or moreton bay bug tails may be substituted with prawns, lobster, scampi or crab. If you want to cook your own bugs, you’ll need to buy about 3.5kg (8 pounds) of bugs.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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