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ContactWhite’s Bugs with Chilli, Rosemary & Lemon Butter
Ingredients
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
![White’s Bugs with Chilli, Rosemary & Lemon Butter](https://www.whitefisheries.com.au/wp-content/uploads/2022/10/shellfish_4_bugs-001.jpg)
Method
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.