8 pieces of green bug meat
8 fresh lemongrass skewers
‘Red Ochre’ Sweet chilli lemon myrtle dipping sauce
(Retail product available at Ochre Restaurant)
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

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’
1 tsp sea salt
Mix all ingredients

Method

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.