Garlic chilli bugs

Garlic chilli bugs

Sarimsakli istakoz

By
From
Turkish Meze
Serves
6
Photographer
Alicia Taylor

Very early one Friday morning, just before a record flood came and stranded everyone, my favourite fisherman, Donald, rang to say he had octopus, crabs, squid and ‘jumping bugs’ — bugs that were so fresh they were literally jumping! Please don’t cringe at this. Everyone enjoyed those magnificent jumping bugs.

Summer is the happiest time for me — we always feast on local squid, prawns (shrimp) and other seafood. I suppose I’ll have to give you the recipes for those too.

Ingredients

Quantity Ingredient
6 balmain bugs, see note
125ml olive oil
5 garlic cloves, chopped
2 red chillies, diced
15g chopped flat-leaf parsley
rocket leaves, to serve optional
lemon wedges, to serve

Tomato & onion salad

Quantity Ingredient
1 vine-ripened tomato, diced
1 small red onion, diced
80ml extra virgin olive oil
2-3 tablespoons lemon juice
3 tablespoons finely chopped flat-leaf parsley

Method

  1. Place all the tomato and onion salad ingredients in a bowl. Season with sea salt and freshly ground black pepper, then mix together and set aside.
  2. Turn the Balmain bugs upside down on a chopping board. Using a sharp knife, cut the bugs in half lengthways, down the belly. Clean out the guts, then dry the bugs with paper towel.
  3. Heat the olive oil in a large heavy-based frying pan. Add the garlic and chilli and fry over low heat for a few minutes. Add the bugs, then cover and cook for 2–3 minutes.
  4. Turn the bugs over, then cover and cook for a further 2 minutes. Sprinkle with the parsley and some sea salt.
  5. Serve warm, on a bed of rocket leaves if you like, with crusty bread, lemon wedges, and the tomato and onion salad on the side.

Note

  • Balmain bugs, also called butterfly fan lobsters, are a small variety of slipper lobster native to coastal Australia. Langoustine, scampi or small slipper lobsters or crayfish can be used here instead.
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