TURN OVER A NEW LEAF

BREATHE FRESH LIFE INTO RETRO CLASSICS BY PLAYING WITH THE PRESENTATION

This entree is really a prawn cocktail tossed in the air and caught differently. The Japanese seasoning furikake is a step up from salt and pepper, delivering a hit of umami flavour to this seafood staple. It’s available from specialist Asian grocery shops and online, or you can make your own.

MORETON BAY BUG COCKTAIL SALAD

Serves: 4

INGREDIENTS

1 ½kg cooked bugs

2 garlic cloves, crushed

1 lemon, zest and juice

¼ bunch dill fronds, chopped 3 tbsp extra virgin olive oil 100g mayonnaise

2 tsp tabasco

1 tbsp Irish whiskey

2 tbsp tomato sauce

1 golden shallot, finely chopped 1 avocado, stoned, peeled and cut into wedges

½ lime

2 tbsp furikake (Japanese seasoning)

1 small Lebanese cucumber, peeled and sliced

2 radish, thinly sliced

METHOD

Ask your fishmonger to remove the head and shell the bugs. Combine garlic, zest, juice, dill and olive oil and marinate bugs for a few hours before serving. Next combine mayo, tabasco, whiskey, tomato sauce and shallot. Chill until required. Spritz avocado wedges with lime juice and sprinkle with furikake. To serve arrange bugs on plates with avocado, cucumber, radish and spoon cocktail sauce over and around bugs.