Moreton Bay Bug and Macadamia Rice filled Omelette with Green Mango, Snake Beans, Herbs and Chilli

Submitted by Matt Golinski | Print this page
From Gympie Town Centre Growers Market cooking demonstration 21 December 2016

Serves 4


8 eggs

50ml cold water

120ml vegetable oil

2 cups cooked jasmine rice

100gm bug meat, chopped

½ cup coriander leaves, roughly chopped

50gm golden shallots, finely diced

1 stick lemongrass, finely chopped

2 cloves garlic, crushed

1tbs ginger, grated

1 small red chilli, finely chopped

stalks of ½ bunch coriander, finely chopped

1 cup mixed coriander leaves, mint and Thai basil

1 large red chilli, julienned

2tbs sesame oil

80gm roasted macadamias, chopped

1 green mango, peeled and julienned

100gm snake beans, finely sliced

2 kaffir lime leaves, julienned finely

75ml fish sauce

50ml lime juice

2tbs palm sugar

2tbs crispy fried shallots


Quickly sauté the bug meat until just cooked in a hot wok or frypan. Set aside.

Fry the shallots, garlic, ginger, lemon grass, chilli and coriander stalks in sesame oil until fragrant. Add the rice and fry for two minutes. Remove from the heat and stir in the bug meat, macadamias and chopped coriander. Season to taste with salt.

Whisk together the fish sauce, lime juice and palm sugar.

Whisk together the eggs and water.

In a non stick pan heat 2 tablespoons of vegetable oil and fry a quarter of the egg mixture until just set. Gently slide out of the pan onto a clean workbench.

Repeat this process another 3 times so you have 4 omelettes.

Place a quarter of the rice mixture on the front third of each omelette and roll up into a square parcel.

Carefully transfer to a baking tray.

Mix together the herbs, mango, snake beans, julienned chilli and kaffir lime leaves.

Warm the omelettes in a 180*C oven for 10 minutes.

Transfer to 4 plates and top with the salad mixture.

Pour over the fish sauce dressing and sprinkle with crispy shallots.

Go Back