Method

• 1.
  To make the pommes gaufrettes finely slice the potato using the lattice blade on a mandoline (alternatively, thinly slice using a sharp knife). Half-fill a deep-fryer or saucepan with oil and heat to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). In batches, deep-fry the potato, gently stirring, for 1-2 minutes or until lightly golden. Remove using a slotted spoon and drain on paper towel.
• 2.
  Cook bugs in a large saucepan of boiling salted water for 6-8 minutes or until just cooked. Remove using a slotted spoon and plunge into a bowl of iced water. Drain, cut bugs open and remove meat from shell. Roughly chop meat and combine in a bowl with mayonnaise, chive and finger lime pearls. Season to taste. Serve with caviar and gaufrettes.