Serves 4 entrée’s
Recipe by: Craig Squire, Ochre Restaurant, 43 Shields St Cairns. “Simple quality local ingredients providing a fresh and lively flavor perfect for the tropics”.
8 pieces of green bug meat
8 fresh lemongrass skewers
‘Red Ochre’ Sweet chilli lemon myrtle dipping sauce
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
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
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 dressingAssemble papaya salad on plate, place skewers across, and serve with dipping sauce.
For this recipe Craig uses local products from NQ Prawn Cutlets, Cairns Produce, Rainforest Bounty, Rusty’s marketRed Ochre retail products, Asian Foods, and Wondaree macadamias.