Salt and Pepper Morton Bay Bugs

peanut oil for deep-frying

 150g potato flour

3/4 cup chilled soda water 

3 egg whites 

12 Morton Bay bugs peeled intestinal tract removed 

4 cm piece ginger,thinly sliced  

2 garlic cloves finely chopped 

2 long red chillies thinly sliced

2 spring onions, thinly sliced on an angle 

1 tsp salt  

1 tsp freshly ground black pepper

Nuts & Bolts

1. Half fill a wok with the oil and heat to 175-180c.

2. Place the flour into a large bowl, whisk in the soda water and mix. Whisk egg whites in a separate bowl until frothy, then add to the bowl with the flour mixture and whisk until combined. 

3. In two batches, dip the bugs into the batter, allowing any excess to drain off. Deep-fry the bugs for about 2-3 minutes or until light golden and almost cooked through. Drain well on a wire rack.

4. Remove the oil from the wok, leaving about 1 tbsp, and heat the wok over medium-high heat. Add ginger, garlic, chilli and spring onions. Toss to cook  until fragrant.

5. Return the 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.