White’s Bugs with Chilli, Rosemary & Lemon Butter
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 wedges.