This delicious recipe was caught from Everyday Gourmet TV
Recipe courtesy of Everyday Gourmet TV
Total: 25 min
Prep: 5 min
Yield:4 servings
Level: Easy
Ingredients
- 4 small flour street tacos
- 130g Moreton Bay bug meat
- 1 lime, zest, and juice
- ¼ iceberg lettuce head, shredded
- 1 sprig of coriander, finely chopped
- 2 tbsp mayonnaise
Sauce
- 3 small red chilies, chopped
- 3 cloves garlic, chopped
- 1 x 3cm piece of ginger, chopped
- 1 tsp sweet smoked paprika
- .5 tsp dried oregano
- .5 tbsp caster sugar
- .5 tbsp white vinegar
- 100ml extra virgin olive oil, plus a little extra
- Salt & pepper
Directions
- 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 the chili sauce. Garnish with coriander.
