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Ingredients
Method
- 1kg Moreton Bay bug tails, halved
- 1 finely chopped onion
- 2 finely chopped garlic cloves
- 2 tsp finely chopped fresh ginger
- 25g butter
- 4 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp Chinese oyster sauce
- 2 tbsp Thai sweet chilli sauce
- 1 lemon, juice only
- 1 tbsp Thai fish sauce
- 3 tbsp flour
- 150g butter
- 700ml milk
- 100g grated cheddar
- 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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