Morton Bay Bug SkewersBen O'Donoghue
- 8 Moreton Bay bugs
- 200g thinly sliced dried pancetta
- 8 bay leaves
- 4 ripe figs, halved
- 2 tablespoons olive oil
- Juice of 1 lemon
- Prepare your barbecue for direct grilling over a high heat.
- Prepare the bugs by removing the meat from the shells. To do this, remove the head, use a pair of scissors to cut along each side under the tail, then pull out the flesh.
- Take 4 metal skewers and thread the following onto each skewer: a bug’s tail, some thinly sliced pancetta, a bay leaf and half a fig, then repeat the sequence to complete the skewer.
- Brush the skewers with a little oil and place over a high heat to cook until the bugs are translucent, the thin pancetta is crisp and the figs are oozy and caramelised.
- To serve, dress with a squeeze of lemon juice.
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