Moreton Bay Bug Curry with Mango

Food Picture: 
Preperation time 30 minutes
Cooking time 10 minutes

Ingredients (serves 10)

  • 10-12 Moreton Bay Bugs
  • 1 tbsp Coconut oil
  • 1.6L Coconut milk
  • 2 Slightly underripe mangos, coarsely chopped
  • 6 Kaffir lime leaves
  • Fish sauce, for seasoning
  • 30 Dried long red chillies, soaked in cold water for atleast 4 hours or overnight, then drained and coarsely chopped
  • 6 Red shallots, coarsely chopped
  • 30g Ginger, coarsely chopped
  • 15g Fresh tumeric or 1 tsp ground tumeric
  • 2 Garlic cloves, chopped
  • 2 Lemongrass stalks, coarsely chopped
  • 3 tsp roasted shrimp paste
  • 6 Corriander roots, scraped


  1. For Curry paste, pound ingredients in batches with a pinch of salt with a large mortar and pestleto a smooth paste (this can also be done in a food processor with a little bit of oil).

  2. Place the bugs shell-side down and, while holding with a tea towel, insert a knifeinto the middle of the bug, then cut downwards and along the length of the bug, pressing firmly to crack through the shell. Turn over and repeat on the otherside to split the bugs entirely.  Remove meat and refrigerate wrapped in plastic in a container until needed.

  3. Heat coconut oil in a very large saucepan over high heat, then add the curry paste and stir until fragrant (1-2 mnutes). 

  4. Add coconut milk and bring to a simmer., then season with fish sauce. Add bug meat and cook, stirring occasionally, until fleash turns white (opaque, roughly 2-4 minutes). 

  5. Stir in mango and lime leaves and season with lime. Top with corriander and basil, serve with lime wedges.

This dish is great when having a large dinner party!!

Thanks Gourmet Travel for this delicous recipe...