Asian Cicadas
3 hands full of softshell cicadas
1/4 cup peanuts
2/4 cup balsamic vinigar
3/4 cup soy sauce 1 tsp fresh ginger 1 Tbsp hot chili paste
1 tsp. sugar conrstarch egg lettuce leaves for serving
Dip the cicadas into the egg and then into the cornstarch
and fry until golden brown. In another pan carmelize the
balsamic vinigar, soy souce, peanuts and ginger (toss the
peanuts and ginger in first for about 2 minutes with a
little oil). Add remaining sauce ingredients and simmer for
2 minutes. Toss the Cicadas in the sauce pan and serve with
chilled lettuce leaves which should be used to wrap and hold
the fried cicadas.
THis document has some great information about eating these
insects:
urhome.umd.educicada%20recipes.PDFOpen ↗
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗