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Ingredientes
- 8 lrg Balmain bugs (shovel-nosed sand lobsters)
- 4 x whiting fillets or possibly ocean perch or possibly equivalent
- 200 gm kumara (orange sweet potato) straws, deep fried to crispness
- 5 gm Mountain pepper leek and capsicum julienne or possibly other garnishing
Direcciones
- Prep. time 15 mins
- If the bugs are alive, place them into the freezer for 30 min and then boil briefly in salted water. Refresh in iced water and peel the tails reserving four heads as garnishing. Char-grill the tail meat and whiting fillets till just done and arrange 2 bug tails and a fish fillet on each of 4 hot plates garnishing with a bug head per plate and shredded coloured vegetables. Season the fried kumara with the mountain pepper and plate up. Serve at once with a lemon myrtle butter sauce over the seafood.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 368g | |
| Calories 331 | |
| Calories from Fat 43 | 13% |
| Total Fat 4.82g | 6% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 247mg | 82% |
| Sodium 265mg | 11% |
| Potassium 916mg | 26% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 67.38g | 108% |
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