Looking to share a new dish with your friends? Or want to impress your spouse with a gourmet meal? This must-try recipe from Chef Ross Magnaye intermingles the sophisticated seafood-sweetness of the unusually-named, strange-looking Moreton bay bug with the creamy nuttiness of coconut béchamel.
Remember to take a photo before eating!
Moreton bay bug thermidor with coconut béchamel
Ingredients:
4 Moreton bay bug tails, deshelled and diced
For the coconut bechamel
30 gms ginger
20 gms lemongrass
10 ml Shiaoxing wine
500 ml coconut cream
Tapioca flour with warm water, for slurry
Fish sauce to taste
Chopped mix herbs of your choice
Procedure:
1. Sauté ginger and lemongrass.
2. Deglaze with Shiaoxing wine.
3. Add coconut cream and tapioca slurry.
4. Add bug meat and fish sauce. Place back on shell.
5. Garnish with chopped herbs.
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