George created a stylish version of your typical Surf and Turf – its modern, fancy and easy to cook!
Bring a saucepan of salted water to the boil.
Fill a deep fryer with canola oil and heat to 190°C.
Twist the head from the body of the bug to remove. Thread a bamboo skewer threw the length of the bug to keep the tail straight whilst cooking.
Add bug to the boiling water and cook for 3 minutes.
Meanwhile, to make the dressing, combine fish sauce, honey, lime zest and lime juice to a small bowl and stir to until honey is incorporated. Add the pickled mustard seeds and extra virgin olive oil, season with a little salt and stir.
Remove bug from the boiling water and refresh in a bowl of iced water for 1 minute. Remove bug from water and transfer to a chopping board.
Use scissors to cut down the length of each side of the under shell. Gently pull the underside of the shell from the flesh. Gently tease the flesh out from the shell. Remove the intestinal tract. Discard the shell and head or reserve to use for stocks or soup.
Warm the clarified butter and hold just above room temperature, making sure butter is still liquid.
Place kataifi pastry in the clarified butter for 10 seconds. Lift kataifi pastry and allow excess butter to drip off. Place pastry on chopping board and tease strands apart slightly until the same width as the length of the bug tail. Securely wrap the bug tail in pastry, trimming excess pastry. Place on a tray and set aside at room temperature.
Dice wagyu into 2-3mm pieces. Combine wagyu, shallots, coriander stalk and extra virgin olive oil in a small bowl. Season with salt flakes and stir.
Place kataifi wrapped bug in the fryer basket and deep fry for 2 – 2½ minutes or until golden and just cooked through. Remove bug from the oil and place onto a paper towel lined plate. Season with salt.
Place a 7cm ring mould into the centre of the serving plate. Fill with wagyu and press down to compact slightly.
Rocher taramasalata and place onto the plate. Use a teaspoon to make a deep indent in the taramasalata. Place an upturned 2 cup measuring jug over the taramasalata. Fill a smoking gun with applewood chips, light and place the nozzle under the jug. Smoke the taramasalata for 30 seconds. Remove the nozzle and trap smoke under the jug for 1 minute. Remove the jug and the ring mould from the plate.
Fill indent in taramasalata with dressing. Top the wagyu with sprigs of mustard cress. Place the bug onto the plate. Drizzle dressing over the bug and the plate.
Note – To make pickled mustard seeds, bring a saucepan of water to the boil. Add 200g white mustard seeds to blanch for xx minutes. Drain the water and repeat the process to blanch mustard seeds in clean water each time, a total of 8 times. Meanwhile, combine 200g white vinegar, 100g water, 200g caster sugar and 11g salt flakes in a medium saucepan and bring to the boil. Remove saucepan from the heat, add mustard seeds and pickle overnight or until plump.
Note – To make clarified butter, add 250g diced unsalted butter to a medium saucepan and place over medium heat. Bring to the boil and continue to boil while the butter foams. When the butter stops foaming, remove saucepan from the heat. Pour butter through a fine sieve lined with muslin cloth into a 2 cup capacity measuring cup.