A Tasty Treat of Cicadas?!: High-Protein, Adventurous Snack
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Description:
If you’re feeling brave enough to embrace this unique delicacy, cicadas could be your next high-protein adventure. This recipe emerged from the idea of trying something truly out of the ordinary, inspired by the rare emergence of 17-year cicadas. While it may not be a mainstream choice, it’s an interesting take for those who are willing to try eating insects, much like savoring soft-shell crabs. The key to this recipe is using newly-hatched cicadas, as their shells haven’t yet hardened. Crispy, flavorful, and certainly daring, this appetizer will surely make for an unforgettable experience.
While I can’t claim to have tested this recipe myself (yet!), it’s one of those daring culinary escapades that may just surprise you with its unique taste and texture.
Course: Appetizer
Cuisine: Experimental, Adventurous
Servings: 5 brave eaters
Ingredients:
| Ingredient | Quantity |
|---|---|
| Worcestershire sauce | 5 tablespoons |
| Freshly hatched cicadas | About 15, cleaned |
| Egg | 1 large |
| Flour | 1/4 cup |
| Panko breadcrumbs | 1/4 cup |
| Cooking oil (for deep frying) | Enough for frying |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 92.6 kcal |
| Fat | 1.7 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 42.4 mg |
| Sodium | 360 mg |
| Carbohydrates | 15.7 g |
| Fiber | 0.8 g |
| Sugars | 2.2 g |
| Protein | 3.6 g |
Instructions:
-
Marinate the Cicadas:
- Clean and prepare your freshly hatched cicadas by rinsing them thoroughly under cold water. Ensure that they are free from any debris or unwanted matter.
- In a shallow dish, combine the Worcestershire sauce with the cleaned cicadas. Let them marinate in the refrigerator for at least 1 hour, allowing the cicadas to soak up the savory flavor.
-
Prepare the Coating:
- Set up a simple dredging station by placing the flour in one shallow dish, whisking the egg in another bowl, and spreading the panko breadcrumbs in a third dish.
-
Coat the Cicadas:
- After marinating, remove the cicadas from the Worcestershire sauce and allow any excess liquid to drip off.
- First, coat each cicada lightly in flour, then dip it into the beaten egg to fully coat. Finally, roll the cicadas in the panko breadcrumbs, ensuring they are well-covered for that extra crunch.
-
Deep Fry the Cicadas:
- Heat the cooking oil in a deep skillet or fryer to 350°F (175°C).
- Once the oil is hot, carefully drop in the breaded cicadas and fry for about 3 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the cicadas from the oil and let them drain on paper towels.
-
Serve:
- If you’re bold enough, serve these crispy, golden cicadas with your choice of dipping sauces—cocktail sauce works great for adding a tangy contrast to the crunch.
Enjoy… if you dare!
Pro Tips for Adventurous Eaters:
- Best Time to Harvest Cicadas: The ideal time to collect cicadas for cooking is when they have just emerged from their shells and their exoskeletons haven’t hardened. This stage makes them much easier to eat, similar to soft-shell crabs.
- Flavoring Alternatives: If Worcestershire sauce isn’t your flavor of choice, consider marinating them in soy sauce or a spicy marinade for an added kick.
- Serving Suggestions: Besides cocktail sauce, a spicy aioli or even a tangy lemon-garlic dipping sauce would complement the fried cicadas nicely.
Recipe Insights:
While this recipe might not appeal to everyone, eating insects is common in many cultures worldwide, prized for their high protein content and sustainability. Cicadas are considered a delicacy in some parts of the world, and with this recipe, you get to experience something truly different. High in protein and low in fat, cicadas provide a nutrient-dense snack that offers an unusual twist to your appetizer course.
