Peanut oil, for deep-frying
100g potato flour
125 ml (½ cup) chilled soda water
2 egg whites
6 Moreton Bay bugs, peeled, intestinal tract removed, halved lengthwise
4 cm piece ginger, thinly sliced
2 garlic cloves, finely chopped
2 long red chillies, thinly sliced on an angle
2 spring onions, thinly sliced on an angle
1 teaspoon sea salt flakes
1 teaspoon freshly ground black peppercorns
1 tablespoon roasted macadamia nuts


1. Half fill a wok with the oil and heat to 175°C.
2. Place the flour into a large bowl. Whisk in the soda water until combined
3. Whisk whites in a bowl until frothy add to flour mixture whisk until combined
4. In two batches, dip bugs into the batter, allowing any excess to drain off
5. Deep fry bugs 2-3 minutes or until light golden and almost cooked through
6. Drain well on a wire rack set inside a tray
7. Remove oil from wok leaving 1 tablespoon, heat wok over medium-high heat
8. Add ginger, after 10 seconds, add garlic, chilli and spring onion
9. Toss to combine until fragrant
10. Return bugs to the wok and toss to combine. Season with lots of salt and freshly ground black pepper tossing the bugs until they are well coated
11. Transfer bug mixture to a plate and grate over the macadamias
12. Serve as a starter


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