This is the mack daddy of seafood dishes. Bugs have such a subtle meat that when fried with fresh chilli and garlic it fuses with the meat to provide a taste sensation.


  • 2kgs Uncooked bugs
  • 3 Cloves of garlic, crushed
  • 1 Small fresh chilli deseeded and finely chopped
  • 6 shallots chopped
  • 125g butter
  • 2 tbsp of Parsley Chopped


  1. Cut the bugs down the middle and remove the tail meat
  2. Wash the shell then blanch in hot water to get the red colour
  3. Keep to serve the meal in once the meat is cooked
  4. Heat a wok or large pan to very hot
  5. Melt butter and mix in garlic briefly
  6. Add bug tails, chilli and shallots
  7. Cook till golden brown and then serve in the red cooked shells
  8. Sprinkle over parsley