Recipe Inspired By Paste Restaurant / Mittagong NSW

Adapted by Katherine Sutherland / Hospitality Chain

Ingredients:

• 4 Morton Bay bugs (or substitute with lobster tails)
• 1 large pomelo, peeled and segmented
• 12-16 fresh betel leaves
• 2 Thai red chilies, finely chopped (adjust to taste)

For the Thai Chili Dressing:

• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon palm sugar (or brown sugar)
• 1 clove garlic, minced
• 1 teaspoon finely grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce (optional for extra depth)
• 1 teaspoon toasted sesame seeds
• Fresh coriander leaves for garnish

Instructions:

1. Prepare the Bugs:
   • If using whole Morton Bay bugs, split them in half lengthwise and remove the intestinal tract. If using lobster tails, shell and devein them. Leave the tail meat intact.
2. Make the Dressing:
   • In a bowl, whisk together fish sauce, lime juice, palm sugar, minced garlic, grated ginger, sesame oil, and soy sauce (if using) until the sugar is dissolved. Taste and adjust the balance of sweet, sour, and salty to your liking.
3. Assemble the Dish:
   • Lay the fresh betel leaves on a serving platter or individual plates.
   • Place a few segments of pomelo on each betel leaf.
   • Lay the Morton Bay bug halves or lobster tails on top of the pomelo.
4. Drizzle the Dressing:
   • Spoon the Thai chili dressing over the Morton Bay bugs and pomelo, allowing it to drip onto the betel leaves.
5. Garnish:
   • Sprinkle the finely chopped Thai red chilies over the bugs.
   • Scatter toasted sesame seeds and fresh coriander leaves on top for extra flavor and visual appeal.
6. Serve:
   • Serve immediately as an appetizer or light main course. Guests can wrap the betel leaves around the bugs and pomelo, creating delightful bites.

Enjoy this refreshing and flavorful dish that combines the delicate sweetness of Morton Bay bugs, the tangy burst of pomelo, and the zing of Thai chili dressing, all wrapped in fragrant betel leaves.