Raw Bug

Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

  • About


  • 2 live Lakes Entrance bugs, chilled (see crustaceans*)
  • 1 lime
  • 5 ml ( fl oz) grape seed oil


When ready to finish the dish, kill the bugs as humanely as possible by swiftly cutting through the head with a sharp chef’s knife. Plunge the bugs into boiling water for 5 seconds, then drain on a tray. Blanching allows the flesh to be removed rom the shell easily. Separate the tail from the head, saving the heads for another use. Hold the tail between your hands, belly side up, and flex sideways to break the shell away from the tail meat. Remove the digestive tract and slice the tail meat in half lengthways.

Finely grate a little lime zest on the cut pieces of bug meat. Cut the lime in half and add a few drops of lime juice along with a little salt and oil to the meat.