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Balmain bugs with figs and pancetta kebabs

Ben O'Donoghue
Balmain bugs with figs and pancetta kebabs


Serving size: Serves 2
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Side dish
Favourite flavours: Seafood

Balmain bugs with figs and pancetta kebabs
INGREDIENTS

4 Balmain Bugs
100g thinly sliced dried pancetta
4 fresh bay leaves
2 ripe figs, halved
1 tablespoon olive oil
juice of ½ lemon

METHOD

Prepare your barbecue for the direct grilling over a high heat.

Prepare the bugs by removing the meat from shells. To do this, remove the head, use a pair of scissors to cut along each side under the tail and then pull out the flesh.

Take 4 metal skewers and thread onto each a bug's tail, some thinly sliced pancetta, a bay leaf and half a fig, then repeat the sequence to complete the skewer.

Brush the skewers with a little oil and place over a high heat to cook until the bugs are opaque, the thin pancetta is crisp and the figs are oozy and caramelised.

To serve, dress with a squeeze of lemon juice.

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