Moreton Bay Bugs are a Queensland delicacy and here Allen Bowers, head chef at Focus by James, Springwood, shows you how to make the most of them in a dish that’s quick and easy to make.
- 6 Moreton Bay Bugs
- Extra virgin olive oil
- 40g prosciutto, thinly chopped
- 2 garlic cloves, chopped
- 1 handful baby spinach
- Pinch black pepper
- 1 long red chilli (cut along length)
- 360g cooked pasta
Cut the bugs into halves from head to tail. Remove meat from four of the bugs.Warm pan. Add olive oil. Cook remaining two halves of each bug in shell until meat changes colour.
Remove from pan and place in pre-heated oven of 200°C. In same pan, add loose bug meat, prosciutto, garlic, pepper and chilli. Cook until bug meat changes colour. Add cooked
pasta and mix through. Add spinach and toss lightly. Remove from heat.
Serve in a bowl with two bug halves sitting on top of each serve for classic presentation.
There is no need to add salt as the prosciutto has a high salty taste.