Ingredients

(serves 4 entrees)

8 pieces of green bug meat
8 fresh lemongrass skewers

Tempura batter
oil for deep frying

Salad

1 small green papaya, peeled, cut into long matchsticks
50g green beans cut into 1-inch pieces
40g unsalted roasted macadamias
½ red onion – sliced
12 cherry tomato’s – halved
10 gms mint – chopped
10 gms coriander – chopped

Dressing (Nam Jim)

2 fresh small whole green chilli’s – finely sliced
2 cloves garlic, finely sliced
60 ml fresh lime juice
60 gm palm sugar- grated
60 ml fish sauce
30 ml Rainforest Bounty ‘Jeowbong’ (roast chilli paste)
1 tsp sea salt
Mix all ingredients

Sauce – makes plenty, store in fridge

1 kg Sugar
500 ml rice wine vinegar
750 ml water
125 ml apple juice
125 ml orange juice (strained)
250 gm chilli – blitzed
150 gm garlic – blitzed
20 gm lemon myrtle powder or shredded fresh leaves
75 gm potato starch to thicken – mix with water to heavy slurry

Bring all ingredients to the boil and thicken with potato starch slurry