Bug Rolls

Method

• 1)

  Put grape seed oil in a pot and put on medium heat to bring up to 200C.

• 2)

  Roll your bugs around in some flour until coated.

• 3)

  Make a sriracha mayo by combining 4 tablespoons of mayo with 3 teaspoons (depending on spice wanted) of sriracha.

• 4)

  Make a beer batter by adding 375mL of beer to 200g of flour and slowly work together using a fork.

• 5)

  Separate an egg. Add the white to a bowl and whisk. Add the yolk to your batter mixture.

• 6)

  Once whisked for approx 1 min, add the egg white into the batter then gently combine it all.

• 7)

  Prep up your salad for the roll: add 2 tablespoons of finely chopped mint, 2 tablespoons of coarsely chopped coriander, peeled ribbons of 1/2 a cucumber, 1/2 a finely sliced red chilli (optional), zest of 1 lime, juice of 1 lime and 1/2 teaspoon of grated palm sugar to a bowl and then toss around.

• 8)

  Split your rolls in half (all the way through).

• 9)

  Once your oil has come up to 200C, using a fork dip your floured bug tails into your batter mixture, shake off excess batter, then add into oil (do not overcrowd pot).

• 10)

  Cook each for 3 mins. Then pop onto some paper towelling. NB: if doing multiple batches make sure the oil comes back up to temperature in between.

• 11)

  Pop a pan on medium heat, melt a bit of butter on it and toast the buns cut side down for 30 secs. Take the bottoms off, flip the lids and toast the top for another 30 secs.

• 12)

  Give your battered bugs a salt.

• 13)

  Construct your roll: add a heaped teaspoon of sriracha mayo to base and spread evenly, pop your battered bug in, gently place some salad on, add another dollop of sriracha mayo to the lid and close.