These Y2K bugs are perfect for the BBQ – the New Zealand favourite way of eating over summer.

Ingredients

• 12 medium Morton Bay Bugs

Tropical Chilli Glaze

• ¼ cup sweet chilli sauce
• 1 tsp finely grated lime rind
• ¼ cup fresh lime juice
• ½ tsp ground allspice
• 1 tsp grated fresh ginger

Method

1. Defrost the bugs in the refrigerator overnight
2. Make the glaze by mixing together the chilli sauce, lime rind and juice, allspice and ginger.
3. Cut bugs vertically in halves and place on grill tray cut side up. Brush with the glaze, allow to marinade in the fridge for 30 minutes to 1 hour.
4. Grill under a high heat for 4-5 minutes or until the flesh turns from translucent to white. Alternatively BBQ over a moderately high heat. Serve with Crispy Saffron Risotto Cakes, and fresh limes to squeeze the juice over the bugs with.