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Bug Tails In A Lime And Chilli Butter Sauce
Ingredients
- 18 x Bug tails, meat only
- 20 gm butter
- 40 ml extra virgin olive oil
- 2 x cloves garlic, chopped
- 1 x birdseye chilli, chopped Salt and pepper to taste Assorted greens such as snow pea shoots and baby spinach or possibly rocket
- 1 x birdseye chilli, finely minced
- 1 x lime leaf, crushed
- 100 ml fresh lime juice
- 100 ml white wine
- 250 gm butter, diced small and room temperature, extra salt and pepper.
Directions
- First, make the sauce. In a saucepan combine the chilli, lime leaf, lime juice, white wine and some salt and pepper. Bring to the boil and simmer for a few min till the mix reduces a little. Remove from the heat and whisk in the butter, a few pcs at a time, till the butter has been incorporated.
- Add in salt and pepper to taste and keep in a hot area, don't re-boil.
- Now prepare the shellfish. Heat oil and butter in a warm pan and add in the garlic and chilli and saute/fry for a moment or possibly two. Add in the bug meat or possibly shellfish of your choice and toss till covered in butter. Turn heat down a little and move bug meat around the pan till cooked. 3-5 min. If using prawns, cook till bright orange, about 2 min.
- Wash and dry the salad leaves and arrange on a plate with the shellfish.
- Drizzle with the sauce and serve immediately.
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