Grilled Moreton Bay bug tails with tamarind, chilli, cape gooseberries and trout roe

Name: Grilled Moreton Bay bug tails with tamarind, chilli, cape gooseberries and trout roe
Cuisine: Australia
Ingredients: ½ cup trout roe; 30 g palm sugar, shaved; 3 handfuls mitzuba or mizuna leaves; 3 handfuls mitzuba or mizuna leaves; 150 ml strained lime juice; 25 ml Ginger Juice; 200 ml Tamarind Liquid; 25 ml Sugar Syrup; 6 kaffir lime leaves, shredded; 12 cape gooseberries, halved; 1 tablespoon Thai basil leaves or holy basil leaves; 1 tablespoon Thai basil leaves or holy basil leaves; 60 g bean sprouts; 3 red bird’s-eye chillies, finely sliced; 2 teaspoons drained Pickled Ginger, shredded; ¼ cup Green Mango Pickle; 1 cucumber, finely sliced; freshly ground black pepper; Chilli Oil; 18 large green Moreton Bay bug tails; 2 tablespoons coriander leaves; 2 tablespoons chopped spearmint leaves; 2 green onions, finely sliced; 2 red shallots, finely sliced; 25 ml sesame oil; 50 ml fish sauce

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

Make this fabulous salad in early spring when the cape gooseberries and trout roe are in season. You can sometimes get roe from freshwater brook trout, the ultimate, but it is not always readily available — in this case, use ocean trout roe or freshwater salmon roe. The sweetness of the fruit and the fresh crunch of the roe enhance the tamarind and lift the salad, and your tastebuds, into another realm!

Ingredients

Oceania
Australian
Australia
Fish course
Pescatarian
Spring
Spicy
Gluten-free

Ingredients

Method