Tempura Moreton Bay Bugs with Amazu Ponzu Sauce - Chef Recipe by Stuart McGill

Ingredients

Tempura batter:

200 g plain flour
50 g cornflour
30 g baking powder
Soda water, very cold

Amazu dressing:

250mL rice wine vinegar
180 g sugar
15 g salt
Sliced green chilli

4 Moreton Bay bugs

Method

Heat oil in a deep saucepan or deep-fryer to 180 C.

For tempura batter, combine dry ingredients and gradually whisk in the cold sparkling water (about 450mL) in a large bowl using chopsticks (as to not over whisk). A few lumps are okay, the batter should be made just before frying otherwise, it will turn thick and gluggy.

Lightly dust de-shelled bugs in flour and dip into the batter, shaking off excess. Fry in batches until golden and crisp. Drain on a paper towel and serve.

Tip:

Keep flour, bowl and whisk in the fridge to make sure batter is as cold as possible.

Dressing:

Mix ingredients until sugar and salt has dissolved. Place in a small serving dish and add a few slices of green chilli.

Recipe provided by Etsu Izakaya