1.For preserved lemon dressing, combine ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper.
2.Combine bug tails and olive oil in a bowl, and season to taste. Heat a large frying pan over medium-high heat, add bug meat and cook, turning occasionally, for 3 minutes or until golden and just cooked through.
3.Combine remaining ingredients in a bowl, add bug meat and pan juices, drizzle with dressing, toss gently to combine and serve.
Balmain bugs may be replaced with large peeled green king prawns.
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