Salt and Pepper Moreton Bay Bugs

Food Picture: 

Preperation time 10 minutes

Cooking time 10 minutes

Ingredients (serves 4)

  • Peanut oi, for deep-frying
  • 100g Potato flour
  • 1/2 Cup chilled soda water
  • 2 Egg whites
  • 6 Moreten Bay bugs, peeled, intestinal tract removed, halved lengthwise
  • 1 Piece ginger, thinly sliced
  • 2 Garlice cloves, thinly sliced
  • 2 Long red chillies, thinly sliced on an angle
  • 2 Spring onions, thinly sliced on an angle
  • 1 tsp Sea salt flakes
  • 1 tsp freshly ground peppercorns
  • 1 tsp Roasted macadamia nuts


  1. Half fill a wok with peanut oil and heat to 175C

  2. Place the flour into a large bowl. Whisk in the soda until combined. Whisk the egg whites in a bowl until frothy, then add to the bowl of flour mixture and whisk until combined. 

  3. In two batches, dip the bugs into the batter, allowing any excess to drain off. Deep-fry the bugs for about 2-3 minutes or until light golden and almost cooked through. Drain well on wire rack set inside a tray.

  4. Romve the oil rom the wok, leaving about 1 tbsp, and heat the wok over medium-high heat. Add the ginger, then after 10 seconds, add the garlic, chilli and spring onion. Toss to combine and unil fragrant. 

  5. Return the bugs to the wok and toss to combine. Season with lots of salt and pepper, tossing the bugs unitl well coated. 

  6. Transfer the bug mixture to a plate and grate over the macadamias.