Moreton Bay Bug Rolls

Enjoy Moreton Bay Bug Rolls—fresh, flavourful, and easy to make. Order premium Moreton Bay bugs from Pearl Seafoods for fast, fresh delivery across Sydney!

Moreton Bay Bug Rolls on chopping board.
Serves
4 people
Prep
25 minutes
Cook
5 minutes
Difficulty
Easy

About This Recipe

Savour the fresh, sweet flavour of Moreton Bay Bug Rolls, a delightful seafood treat perfect for any meal. Freshly cooked Moreton Bay bugs are served in soft rolls, paired with a zesty lemon dressing and crisp
greens. This easy-to-make recipe brings the taste of gourmet seafood straight to your table. Order fresh Moreton Bay bugs online from Pearl Seafoods for fast delivery across Sydney and enjoy this perfect blend of
flavour and convenience. Ideal for seafood lovers seeking premium quality ingredients.

Ingredients

  1. 4 Moreton Bay bugs, shelled and meat removed
  2. 1/2 cup flour
  3. 1 cup breadcrumbs
  4. 2 tablespoons fresh chives, chopped
  5. 1 egg
  6. 1/4 cup water
  7. 1/2 cup mayonnaise
  8. Juice of 1 lemon
  9. 1 clove garlic, minced
  10. 1 teaspoon mustard
  11. Salt and freshly ground pepper (to taste)
  12. 1 cup shredded cabbage
  13. 1/2 cup grated carrot
  14. 1 apple, julienned
  15. 1/2 red onion, thinly sliced
  16. Vegetable oil (for frying)
  17. 4 soft rolls (for serving)
  18. Extra chives and lemon wedges (for garnish)

Method

  1. Place a bug upside-down on a cutting board. Using a sharp knife, separate the tail from the head and discard the head. Slice the tail in half lengthwise and gently remove the meat from the shell. Repeat with the remaining bugs, discarding the shells.
  2. Place flour in a bowl. Mix breadcrumbs and 2 tablespoons of chives in another shallow bowl. In a separate bowl, whisk the egg with 1/4 cup of water. For each piece of bug meat, first dip in flour, shaking off excess, then dip in the egg mixture, and finally coat with the breadcrumb mixture, pressing to secure. Place on a plate and refrigerate for 10 minutes.
  3. Meanwhile, in a large bowl, combine mayonnaise, lemon juice, garlic, and mustard. Season with salt and pepper. Transfer half the mixture to a small bowl, stir in the remaining chives, and set aside. Add the cabbage, carrot, apple, and onion to the remaining mayonnaise mixture and toss to combine.
  4. Add enough oil to a large frying pan to cover the bottom by about 2cm. Heat over medium-high heat. Fry the bug pieces, turning occasionally, for 3-4 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towels.
  5. Place the toasted bun bases on serving plates. Top with coleslaw, followed by the fried bug pieces. Drizzle with the reserved mayonnaise mixture. Finish with the bun tops and serve immediately with extra chives and lemon wedges.
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