Floralie Of Moreton Bay Bugs
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 100      grams         peas
 150      grams         carrot julienne
   8                    baby carrots
 600      grams         bug meat*
 100      grams         green beans or snow peas
 150      grams         celery
  20                    fresh green asparagus
 300      grams         potatoes
  50      milliliters   tarragon vinegar
 100      grams         tomatoes -- (diced meat)
   8                    baby spring onion
 100      grams         regency lettuce
  50      grams         butter
  20      grams         fresh tarragon
 100                    leek -- (julienne)
 

Preparation:

Slice leeks, celery, carrots and cabbage. (Leave baby carrots whole). Cook pomme anna (or you can grate the potatoes and fry). Sauté bugs in frying pan, deglaze with French dressing. Sauté vegetables in very hot frying pan with olive oil. Display vegetables on bottom of plate and place bugs on top of vegetables. Pomme anna (or potatoes the way you like), then to be place on top of bug meat. Pour dressing around vegetables and bugs. (Either a French or butter sauce). Place sun dried tomatoes and garnish (dill, cherry tomato), on top of potato. Note: Green prawns or crayfish tails can be substituted for bugs. Fresh spinach can be substituted for lettuce. Recipe by Magnus Johansson.