Tempura Bugs – Green Papaya salad – Sweet Chilli Lemon Myrtle dipping sauce

Recipe provided to us by Ochre

Lemon Myrtle

Backhousia citriodora


(serves 4 entrees)

8 pieces of green bug meat
8 fresh lemongrass skewers

Tempura batter
oil for deep frying


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


  • Make chilli sauce – best the day before
  • Cut lemongrass sticks on an angle at the point where the stem starts to branch
  • Skewer 2 pieces of Bug meat onto each stick of lemongrass
  • Prepare batter according to instructions
  • Heat oil to 180 c
  • Dip bug skewers in batter and fry to golden and cooked thru.
  • Mix salad with dressing
  • Assemble papaya salad on plate, place skewers across, and serve with dipping sauce.


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