- 8-12 bug tails
- 2 tablespoons butter
- 1 tablespoon oil
- 1 clove garlic, finely chopped
- 1/2 small red chilli pepper, finely chopped
- 1 tablespoon chilli sauce
- 1 tablespoon lemon juice
- 3 tablespoons chopped parsley
Remove tails from shells.
Heat butter and oil. Saute garlic and chilli until soft but not coloured. Add chilli sauce and tails and stir for a couple of minutes. Do not overcook. Add juices and parsley and serve at once with hot crusty bread.
Tip: Prawns, scallops and crayfish tails can be substituted.