Created by: Great Australian Seafood
Prep time: 5 minutes
Cook time: 5 minutes
Only good things can happen when you combine the tenderness of Queensland Bugs with the zing of sriracha and a fresh burst of lemon. These legends are bang-on for the BBQ season.
- 500g of pre-cooked Moreton Bay
bugs cut in half
- 30g softened butter
- 1 tbsp Sriracha sauce
- 2 cloves of garlic, minced
- 1 tbsp lemon juice
- 1 tbsp finely chopped parsley
- Olive oil, salt and pepper
How to make
To make the sriracha butter whack the butter, sriracha, garlic, lemon juice and parsley into a small bowl and mix to combine.
Brush the Moreton Bay bugs with a little olive oil, and season with salt and pepper. Generously coat each bug with the Sriracha butter, making sure they are completely coated in butter.
Heat a grill pan over medium to high heat and place them flesh side down in the pan for 2-3 minutes. As they are pre-cooked, you won’t need to cook these for long, just enough to be a little charred. Serve immediately and enjoy!