Moreton Bay Bug Curry With Mango

Name: Moreton Bay Bug Curry With Mango
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 people people
Cuisine: Australian
Ingredients: 5 red chillies, deseeded; 5 cloves garlic, peeled; 2 tablespoons ginger, peeled and chopped; 1 tablespoon lemongrass, chopped; 2 tablespoons shrimp paste; 1 tablespoon turmeric powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 tablespoon brown sugar; Pinch of salt; 2 tablespoons vegetable oil (if using food processor); 1.5 kg Moreton Bay bugs, shelled and meat removed; 2 tablespoons coconut oil; 1.5 cans (400ml each) coconut milk; 3 tablespoons fish sauce; 2 mangoes, peeled, pitted, and diced; 10 lime leaves (or zest of 2 limes); Juice of 2 limes; Fresh coriander, chopped (for garnish); Thai basil (for garnish); Lime wedges (for serving)

Savour Moreton Bay Bug Curry with Mango—rich, aromatic, and full of flavour. Order premium Moreton Bay bugs from Pearl Seafoods for fast, fresh delivery across Sydney!

Moreton Bay Bug Curry With Mango in a bowl.

Serves

10 people people

Prep

30 minutes mins

Cook

10 minutes mins

Difficulty

Medium

About This Recipe

Savour the exotic flavours of Moreton Bay Bug Curry with Mango, a dish that perfectly balances the sweetness of mango with the delicate taste of fresh Moreton Bay bugs. This creamy curry, infused with aromatic spices and fresh herbs, offers a tropical twist on a seafood classic. Perfect for a gourmet meal at home, this recipe is a celebration of Australian seafood. Order fresh Moreton Bay bugs online from Pearl Seafoods and enjoy fast delivery across Sydney, bringing the taste of the ocean right to your table.

Ingredients

5 red chillies, deseeded
5 cloves garlic, peeled
2 tablespoons ginger, peeled and chopped
1 tablespoon lemongrass, chopped
2 tablespoons shrimp paste
1 tablespoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
Pinch of salt
2 tablespoons vegetable oil (if using food processor)
1.5 kg Moreton Bay bugs, shelled and meat removed
2 tablespoons coconut oil
1.5 cans (400ml each) coconut milk
3 tablespoons fish sauce
2 mangoes, peeled, pitted, and diced
10 lime leaves (or zest of 2 limes)
Juice of 2 limes
Fresh coriander, chopped (for garnish)
Thai basil (for garnish)
Lime wedges (for serving)

Method

To make the curry paste, pound the ingredients in batches with a pinch of salt using a large mortar and pestle until smooth. Alternatively, you can use a food processor with a little oil for easier blending.
Place the bugs shell-side down. Using a tea towel for grip, insert a knife into the middle of each bug and cut downwards along the length, pressing firmly to crack through the shell. Repeat on the other side to split the bugs completely. Remove the meat and refrigerate in an airtight container, wrapped in plastic wrap, until needed.The meat will keep for up to 3 days, and the shells can be used to make stock.
Heat coconut oil in a large saucepan over high heat. Add the curry paste and cook, stirring until fragrant, about 1-2 minutes. Pour in the coconut milk and bring to a simmer. Season with fish sauce. Add the bug
meat and cook, stirring occasionally, until the meat becomes opaque, about 2-4 minutes. Stir in the mango and lime leaves, then adjust the seasoning with lime juice. Garnish with coriander and Thai basil, and serve with lime wedges.

Featured Product

Fresh Moreton Bay Bugs

$240.00 $48.00

Nutrition (per serving)

Calories 330 kcal
Total Fat 19.0 g
Total Carbohydrate 14.0 g
Protein 27.0 g

% Daily Value*

Calories 330 kcal (16% DV)
Total Fat 19.0 g (24.36% DV)
Total Carbohydrate 14.0 g (5.09% DV)
Protein 27.0 g (54.0% DV)

*Based on a 2,000 kcal daily diet.

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