TEMPURA BUGS WITH AMAZU PONZU SAUCE

This unique dish combines the crispy goodness of tempura with the tangy and sweet flavors of amazu ponzu sauce, creating a taste sensation that will leave you wanting more. No tempura bug is complete without a delicious dipping sauce. Enter amazu ponzu sauce—a tangy, sweet, and savory concoction that perfectly complements the crispy bugs.

Servings     Prep Time     Cook Time     

      2            10min             5min 

Ingredients:

4 Moreton Bay bugs cleaned and cut into chunks

Tempura batter:

200 g plain flour
50 g cornflour
30 g baking powder
Soda water, very cold

Amazu dressing:

250mL rice wine vinegar
180 g sugar
30 ml Soy Sauce
30ml lime juice and zest of the lime
15 g salt
Sliced green chilli

Method:

Heat oil in a deep saucepan or deep-fryer to 180 C.
For tempura batter, combine dry ingredients and gradually whisk in the cold sparkling water (about 450mL) in a large bowl using chopsticks (as to not over whisk). A few lumps are okay, the batter should be made just before frying otherwise, it will turn thick and gluggy.
Lightly dust de-shelled bugs in flour and dip into the batter, shaking off excess. Fry in batches until golden and crisp. Drain on a paper towel and serve.

Tip:

Keep flour, bowl and whisk in the fridge to make sure batter is as cold as possible.

Dressing:

Mix ingredients until sugar and salt has dissolved. Place in a small serving dish and add a few slices of green chili.

Now that your tempura bugs are perfectly fried and your amazu ponzu sauce is ready to go, it's time to dig in! Grab a bug, dip it into the sauce, and take a bite. The combination of the crispy tempura and the tangy sauce will send your taste buds on a wild adventure.