Masterchef

Showcasing one of Australia’s standout ingredients, MasterChef winner Diana Chan gives Moreton Bay bugs – a longtime favourite – a Korean kick.

Diana Chan gives Moreton Bay bugs an inspired Korean twist.

WHEN I WAS asked to write a recipe about what Australian food means to me, I thought back to when I first moved here 13 years ago and had my first market experience at South Melbourne Market. I was instantly drawn to the seafood section and wanted to try everything. I saw these crustaceans that looked like crayfish and was intrigued. They turned out to be bugs, and I loved the flavour and texture. So, naturally, when I think of what’s typically Australian, I think back to that moment. I ate plenty of seafood growing up as a kid, so I’m not unfamiliar cooking with it.

The aim of this recipe is to showcase the best Australian produce, but with my twist, so here it is: Moreton Bay bugs with gochujang butter. For those not familiar with

gochujang, it’s a thick, sticky Korean hot pepper paste. Heat levels vary – be sure to check the packet – and the flavour is very concentrated, so a light hand is definitely the way to go. I love gochujang for its versatility, and use it in a marinade for Korean beef

bulgogi, mixed through mayonnaise, and dolloped into soups for extra flavour. I’ve tried to make things simple by using the barbecue as the only cooking tool. I often accompany these bugs with slightly charred yet crisp lettuce hearts, cooked on the same barbecue – just brush them with olive oil and season with salt, pepper and lemon. This dish is also perfect coming into the slightly warmer months, as it goes just as well with spring vegetables like asparagus or sugar snap peas. I love this simple yet super-tasty recipe and I hope you do, too. Pair it with a crisp glass of chardonnay for heaven. L P[ PLE

MORETON BAY BUGS WITH GOCHUJANG BUTTER SERVES 4

8 Moreton Bay bugs, halved lengthways, deveined

GOCHUJANG BUTTER

200g unsalted butter, chopped 21/ 2 tbs gochujang paste (Korean red pepper paste – from Asian food shops) 2 tbs soy sauce Juice of 1 lime, plus extra cheeks

to serve

For the gochujang butter, melt the butter in a saucepan over medium heat. Remove from heat and whisk in the gochujang paste, soy sauce and lime juice.

Heat a barbecue or chargrill pan to high heat.

Season the bugs and brush half the gochujang butter over cut sides. Grill, cut-side down, turning bugs onto their side halfway, for 4 minutes or until just cooked through. Transfer to a plate and stand for 5 minutes to rest.

Place the bugs onto a serving platter and spoon over some more gochujang butter. Serve with remaining butter and lime cheeks.

“I LOVE THIS SIMPLE YET SUPER-TASTY RECIPE AND I HOPE YOU DO, TOO. PAIR IT WITH A CRISP GLASS OF CHARDONNAY FOR HEAVEN.”