Method:

1. Prepare the Sauce:

   • Caramelize the red onion in butter over medium heat until soft and golden brown.

   • Soak the shiitake mushrooms in chicken stock until rehydrated.

   • Peel and grate the green apple, then add it to the caramelized onions. Stir in tomato paste and the rehydrated mushrooms. Set the mixture aside.

2. Make the Curry Roux:

   • In a separate pot, melt butter and whisk in flour, Japanese curry powder, garam masala, and MSG to form a roux.

   • Once the roux is smooth, add the onion mixture, followed by dark soy sauce, Worcestershire sauce, and honey.

   • Gradually whisk in the remaining chicken stock and season to taste.

   • Simmer for 10 minutes, then transfer the mixture to a blender. Add knobs of butter and pulse until smooth.

   • Strain the sauce for a silky finish.

3. Prepare the Bug:

   • Season the Moreton Bay bug with MSG and salt, then let it dry in the fridge overnight.

   • Coat the bug in flour, then dip it in egg wash, and crumb with panko.

   • Deep-fry until golden and crispy.

4. Assemble the Dish:

   • Toss the spaghetti with the curry sauce until well coated.

   • Plate the pasta and top it with the crispy bug.

   • Serve with pickled vegetables and a sprinkle of seaweed for garnish.

Enjoy this flavorful fusion of curry and seafood!

This dish was inspired by Uncle Roger and Joshua Weissman’s videos, blending tradition with a creative twist. I wanted to incorporate curry into our Siffredi’s spaghetti-only menu by crafting a traditional curry sauce for the pasta. To elevate the dish, I swapped the usual katsu pork for something truly special: soft-shell Moreton Bay bug.

Moreton Bay bugs are a shellfish similar to lobster, native to the waters off Brisbane's Moreton Bay. In their soft-shell form, like soft-shell crabs, the entire bug—from head to tail—is edible. By coating the bug in panko and deep-frying it, I created a dish with an incredibly unique visual appeal. Trust me, it tastes just as amazing as it looks. If I had access to this every day, I’d eat it every single day!

Uncle Roger (aka Nigel Ng) himself stopped by to try our food! By proxy, I think I’ve earned the right to an "Uncle" title myself!