Ingredients
8 large green balmain bugs or 2 large green lobster tails
Mango Sauce
1 large or 2 small mangoes
2-3 TBSP sour cream
1/4 cup lemon or lime juice
1 tsp soft brown sugar
2-3 tsp Thai sweet chili sauce
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Directions
Lower bugs into large pan of lightly salted boiling water. Simmer
uncovered for 4-5 minutes or until shells have changed to an orange red
color. Gently separate the heads from the bodies. Use a pair of sharp
kitchen scissors to cut along the soft underside of the bugs. Pull shell
apart and ease out the flesh. Cut each piece of flesh in half, lengthways.
To make the mango Sauce, peel the mango(s), remove the seeds and roughly
chop flesh. Place flesh in a food processor. Add sour cream, juice, sugar
and sauce. Process for 20-30 seconds or until smooth. Refrigerate,
covered, until needed. If the sauce is too thick, add a little extra cream
or juice.
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