Recipe - Floralie Of Moreton Bay Bugs

100 g Peas
150 g Carrot julienne
8 Baby carrots
600 g Bug meat
100 g Green beans or snow peas
150 g Celery
20 Fresh green asparagus
300 g Potatoes
50 ml Tarragon vinegar
100 g Tomatoes ( minced meat)
8 Baby spring onion
100 g Regency lettuce
50 g Butter
20 g Fresh tarragon
100 Leek (julienned)

Slice leeks, celery, carrots and cabbage. (Leave baby whole). Cook pomme
anna (or you can grate the potatoes and fry). Saute bugs in frypan, deglaze
with french dressing. Saute vegs in very hot frypan 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.