White’s Bugs with Chilli, Rosemary & Lemon Butter

 Serves 2


6 Medium Raw Bugs
2 Lemon Wedges

Lemon Butter Combine all ingredients

100 Grams Butter
1 Tbsp Chopped Rosemary
1 Tbsp Chopped Parsley
1 Tbsp Lemon Zest
2 Tbsp Sweet Chilli Sauce
2 Tbsp Pernod
1 Clove Chopped Garlic


Prepare bugs ( see overleaf ). Heat 1 Tbsp olive oil in wok or frying
pan. Cook bugs for approximately 4 minutes. Turn bugs over, add
butter mixture and cook for a further 4 minutes. Serve with lemon