Directions

To Begin

1. Fire up the BBQ!
2. Cut the Bugs lengthways with a large sharp knife and clean insides.
3. Simmer berries with ABC Sweet Soy Sauce Kecap Manis, ginger, diced chilli and half of the sugar in a saucepan until marinade reduces and thickens. Keep some berries intact.
4. Pour marinade over flesh of bugs, filling the shell with any intact berries. Set the bugs in the fridge for at least one hour to cool.
5. Blend lychees and remaining sugar then sieve into a saucepan. Simmer until the sauce reduces. Let it cool, then add coriander and the sliced chillies.
6. Place bugs on grill and grill for 10 minutes.
7. Place scallops on grill, sprinkle over the spring onions and lemongrass and splash the Obento Rice Wine Vinegar over all the scallops. Grill for 4 minutes.