Moreton Bay Bug Tacos

Cook Time 25 minutes

Servings 6


6 small flour street tacos

6 Moreton Bay or Balmain bugs, raw meat removed from shells

1 lime, zest and juice

¼ iceberg lettuce head, shredded

2 sprigs of coriander, finely chopped

3 tbsp mayonnaise


4 small red chillies, chopped

4 cloves garlic, chopped

1 x 3cm piece of ginger, chopped

2 tsp sweet smoked paprika

1 tsp dried oregano

1 tbsp caster sugar

1 tbsp white vinegar

120ml extra virgin olive oil, plus a little extra

Salt & pepper


To make the sauce, place all of the ingredients into a small pot over low heat and gently cook for 15-20 minutes, ensuring it does not boil. Cool to room temperature then pour into a small food processor or blender and blend until smooth. Fold through mayonnaise.

Drizzle a little oil over bug meat and with salt and pepper. Grill on each side for 1-2 minutes until just cooked through. Remove from the sprinkle over the zest of the lime.

Warm the street tacos in a dry pan over medium heat for one minute on each side until soft. Keep warm in a clean tea towel.

To serve, portion lettuce between each taco then place the bug meat on top. Squeeze over the lime juice and then drizzle over chilli sauce. Garnish with coriander.


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