SAUCE
Ingredients
- 100g bug, crab and prawn shells
- 50g tomato paste
- 50g carrot, onion and celery
- 250ml chicken stock
- 1/4 bunch tarragon
- 1 shot brandy
Method
- Make the bisque sauce by adding bug & crab shells to a hot large pan.
- Deglaze with brandy & flambee, add white wine & reduce.
- Add stock & simmer for 90 minutes until sauce is rounded & full flavor.
- Strain through Chinois & reduce until thick.
FILLING
Ingredients
- 150mg bug meat
- 150g prawn meat
- 1 egg white
- 300ml cream
- 12 kaffir lime leaves
- 7g sea salt
- 12 wonton wrappers
Method
- Add bug meat & prawns to a food processor. Puree with egg white.
- Fold cream into the bug filling and season to taste.
- Add chopped kaffir lime leaves.
- Wrap dumplings using wonton wrapper sheets.
CHILLI BAY BUGS
Ingredients
- 12 premium bay bugs
- 100ml coconut milk
- 100ml lime juice
- 100ml chilli paste
- 100ml fish sauce
Method
- Sautee bug meat with chili paste, coconut milk and fish sauce and lime juice.
FINAL TOUCH: Steam bug dumplings, place in bowl, heat sauce and lightly foam,
place chilli bugs.
