Moreton Bay Bug Mornay

Melt the 25g of butter in a wok and stir-fry the onion, garlic and ginger for a minute or two to soften. Add the hoisin, soy, oyster and sweet chilli sauces along with the fish sauce and lemon juice, then cook for 5 mins to thicken and reduce. Season well, then add the bug tails to the wok to coat and cook for a couple of minutes.
Preheat the oven to 180C. Add the 150g butter to a separate saucepan and melt. Stir in the flour to make a roux, then add the milk - stirring constantly - to make a thick sauce. Add the cheese and stir to melt, then pour the cheese sauce into the wok with the bug tails. Mix well, then tip the mixture into a large oven or gratin dish, and cook for 15 mins or until golden and bubbling. Serve hot with crusty bread.

45 mins

4 serving

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