morton bay bugs with tomatoes, apple, celery & diakon salad
makes 4 serves

8 large De-shelled morton bay bugs

1c Black glutinous rice powder

½T * Signature range sea salt flakes

1 pkt * Bean Supreme tofu + sesame oil, cut into four cubes

12 Sundried tomatoes, soaked in water

1 sheet Filo pastry

1 Egg yolk, beaten with a little water

75ml * Alfa One Rice Bran Oil

1 #Apple, sliced & julienned

2 #Celery & lighter leaves, peeled & sliced #Swede, peeled, sliced thinly & julienned

80mm Toasted white sesame seeds

3T * Wasabi peas

Japanese Tomato Sauce

¼c Japanese rice vinegar

¼c * Charlies tomato juice

2T * La bonne cuisine chunky dip

250ml * Signature range chicken stock

¼c Mirin wine

2T Sugar

1. De-shell the bugs. Roll the bug meat in paper tissue to absorb the moisture
   
   
2. Brush the tofu with sesame oil and sear in a hot non-stick pan till golden
   
   
3. Flour a chopping board and place down a sheet of filo pastry.
   Brush one of the pastry sheets with the egg.
   Place the other sheet of pastry and smooth out with your palm.
   Cut the desired disc shape
   
   
4. Place some rice bran oil in a flat frypan, and lightly cook the discs till golden and crisp.
   Drain on absorbent paper.
   Wipe out the pan, add a little more rice bran oil, and sauté the bugs until just cooked
   
   
5. In a bowl of iced water, mix the apple, celery, the leaves and the swede.
   Spin dry and add in the sesame seeds and wasabi peas, dressing with a little plain vinaigrette
   
   
6. Place all ingredients for the sauce in a saucepan and reduce by half