Bass Strait bugs with lime chilli basil butter

Recipe, compliments of Sam Mahlook from Miriams Seafood Restaurant

To serve 4

Ingredients

• 12 Bass Strait bugs, preferably live or frozen green
• 4 tablespoons olive oil, for cooking
• 200g salted butter, softened
• 1 bunch basil, finely chopped
• 2 red chillies, finely chopped
• Grated rind and juice of 2 limes
• 1 tsp sea salt

Method

For the butter, combine all ingredients except bugs and olive oil in a small bowl.

For the bugs, put them to sleep by chilling in the freezer for 1 hr, or thaw if frozen.

Split the bugs right down the middle with a heavy knife and remove the digestive tract.

Heat a heavy based, flat bottomed pan over high heat, add the olive oil and heat to smoking.

Add bugs cut side down and cook for 2 minutes.

Turn bugs onto their backs and cook 1 minute, then turn again and cook for one minute more.  

Add the butter mixture at this  point and toss the bugs to coat.

Once the butter is a nice golden brown, remove bugs from pan and pour sauce over.

Serve and enjoy!