Moreton Bay Bug Mornay

Charmaine Lu -

  • 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