Balmain Bugs with Mango Sauce (Australia)
.
Yield
4 servingsPrep
6 minCook
6 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
lobster tails
green |
*
|
| Mango sauce | |||
| 1 | large |
mangos
or 2 small |
|
| 3 | tablespoons |
sour cream, light
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | teaspoon |
brown sugar, light
|
|
| 3 | teaspoons |
thai chile sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
lobster tails
green |
*
|
| Mango sauce: | |||
| 1 | large |
mangos
or 2 small |
|
| 45 | ml |
sour cream, light
|
|
| 59 | ml |
lemon juice
|
|
| 5 | ml |
brown sugar, light
|
|
| 15 | ml |
thai chile sauce
|
* |
Directions
Lower bugs into large pan of lightly salted boiling water.
Simmer uncovered for 4 to 5 minutes or until shells have changed to an orange red color.
Gently separate the heads from the bodies.
Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs.
Pull shell apart and ease out the flesh.
Cut each piece of flesh in half, lengthways.
To make the mango Sauce, peel the mango(s), remove the seeds and roughly chop flesh.
Place flesh in a food processor.
Add sour cream, juice, sugar and sauce.
Process for 20 to 30 seconds or until smooth.
Refrigerate, covered, until needed.
If the sauce is too thick, add a little extra cream or juice.
