Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1tablespoons white sugar
- 2teaspoons sesame oil
- 6 cooked moreton bay bugs
- 1tablespoons fish sauce
- 2 small red chillies, finely chopped (see tip)
- 1 fennel, cut into thin wedges lengthwise
- 4 radishes, thinly sliced
- 100grams snow peas, cut into thirds on the diagonal
- 1 eschalot, finely chopped
- 1/4 cup lime juice
- 2 nectarines, cut into eighths
- 1/3 cup salted roasted peanuts
- 1/4 cup peanut (or vegetable oil)
- 2tablespoons dill, chopped
- 2 gem lettuce, leaves separated and washed
Method
Step 1 of 5
Chop half the peanuts. Use a folded tea towel to cover the back of a large sharp knife and cut the Moreton bay bugs in half from head to tail.
Step 2 of 5
Combine eschalot, lime juice, fish sauce, sugar, dill, chilli, half the peanuts, 2 tbs peanut oil, sesame oil and 2 tbs water in a small bowl and mix well to combine.
Step 3 of 5
Heat a chargrill or barbecue over medium-high heat. Toss nectarine wedges in 1 tbs peanut oil and grill for 1-2 minutes each side, or until golden. Toss fennel in the same bowl and season with salt and pepper, chargrill for 2-3 minutes each side, or until charred and tender.
Step 4 of 5
Arrange lettuce, chargrilled nectarine, fennel, snowpeas and radishes on a platter, drizzle 2 tbs of dressing over salad. Season to taste. Scatter with remaining peanuts.
Step 5 of 5
Dress the bugs with half the dressing and scatter with peanuts. Serve with remaining dressing.
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