1. Lower bugs into large pan of lightly salted boiling water. Simmer, uncovered, for 4-5 minutes or until shells have changed to an orange-red colour.
   
   
   
2. Gently separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs.
   
   
   
3. Pull shell apart and ease out the flesh. Cut each piece of flesh in half lengthways.

To make Mango Sauce:

1. Peel mango, remove seed and roughly chop flesh. Place flesh in food processor. Add sour cream, juice, sugar and sauce.
   
   
   
2. Process for 20-30 seconds or until smooth. Refrigerate, covered, until required. If sauce is too thick add a little extra cream or juice.

Serve: Balmain Bug meat on a bed of mixed salad leaves with extra slices of fresh mango and Mango Sauce for dipping.