Moreton Bay bugs are very similar to Balmain bugs; the position of the eyes is the main distinction with Moreton Bay’s on the edge of their shells and Balmain’s close to the centre. The brown rice gives this dish a lovely nutty flavour, which is enhanced by the almonds and sesame oil.
Make Sesame Dressing: combine ingredients in a screw top jar and shake well. Set aside until needed.
Slice bugs lengthways and remove the meat from the shells, remove the digestive tract (grey thread) running down the middle of the tail meat. Cover and refrigerate.
Place rice, asparagus and salad greens in a large bowl. Add dressing and toss well to combine. Divide between plates, top with bug tails and sprinkle with almonds.
Recipe supplied by Sydney Seafood School.
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