Steps
- 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.
- 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.
- 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.
- 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.
- 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.