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Chilli Bugs
Print Recipe
Course
Main Course
Keyword
Phase Two, Seafood
Servings
1
Ingredients
2
Small Moreton bay bugs (or 3 small crabs)
1
Small hot chilli, seeds removed and finely chopped
2
Garlic cloves, chopped
1
tsp
Fresh root ginger, grated
1
tbsp
Braggs or coconut aminos
1/4
cup
Fish stock
1/4
Lemon for serving
Serve with vegetable of your choice
Instructions
Heat a non stick pan on med-high heat.
Sauté bugs, garlic, ginger and chilli until the bugs turn red.
Turn heat to medium, add fish stock and aminos, then combine with the bugs and allow everything to slowly heat through.
Serve with vegetable of your choice and squeeze the juice of 1/4 lemon over bugs before eating.