WEDNESDAY 28 OCTOBER / 2 SERVES / Balmain Bug Tacos
Marinated Balmain Bug Skewers
Avocado & Lime
Tomato, Coriander, Onion & Cucumber Salsa
Fish Sauce & Jalapeno Dressing
Shaved Cabbage Salad
THE RUN DOWN
For the bug tacos, start by heating a grill pan over a medium high heat. Brush the bug skewers with a little neutral oil and season lightly with salt. Place the skewers onto the hot grill, and cook for approx 1 and a half to 2 minutes on the top and bottom side. These really don't take long, and it’s important they are left a little translucent as bugs will dry out quickly.
Remove from the heat and allow to rest on a serving plate alongside some wedges of lime. For the avocado, if you are a purist, simply section it up and add to the tacos as you prefer or potentially you can make your own guacamole by add mashed avocado to the salsa provided.
Heat the tortillas on the same frypan by toasting very briefly top and bottom to soften. They will only take 30secs, too long and they will become very crisp. Serve the tortillas warm, wrapped in a tea towel to maintain softness. Add the jalapeno dressing to the cabbage salad and serve to the table alongside the other condiments. YUM!
PICK UP FROM FISH BUTCHERY BETWEEN 3PM-6PM ON 28 OCTOBER