Ingredients

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Steps

Combine the lemongrass, lime juice, chili and fish sauce in a medium bowl and set aside.
Bring a saucepan of water to the boil and reduce to a simmer. Place the bug meat into a strainer and quickly dip into the hot water to cook. Drain. While still warm add to the dressing and set aside for 30 minutes to marinade.
Combine the coriander and mescalun in a bowl.
Arrange salad on a serving plate, top with the bugs and drizzle with remaining dressing to serve.