Prep 10 mins
Cook 3 mins
If you dare! This is being posted because this is the year of the 17 year Cicadas. And because I wanted to post in a topic going on now at zaar (What is your least popular recipe?). I'm sure I'm not going to make it. And I can't imagine how popular it will be. I found this in a news paper and they got it from food-insects.com. If you dare, use newly hatched cicadas. Because their shells have not hardened yet. I guess like eating a soft shell crab. OK I'm guessing on amounts. The cooking time I'm thinking they are like large shrimp so I figure 3 minutes for cooking. I'm putting it in the Appetizers course even though I don't find it appetizing! You know we'll see by the end of the summer if I make them. They say it's high protein.
- 5 cicadas, wings and legs removed if shells are hard
- 1⁄4 cup Worcestershire sauce
- 1 egg, lightly beaten
- 1⁄4 cup flour
- 1⁄2 cup seasoned dry bread crumbs or 1⁄2 cup panko breadcrumbs
- 1⁄4 cup seafood cocktail sauce
- Marinate cicadas in Worcestershire sauce at least 1 hours.
- Dip into flour, egg then into breadcrumbs.
- Deep fry and serve with cocktail sauce if you dare.
5 gusty people ? funny
The cicadas here in Japan are the size of birds -- I'm not brave enough to have one land on me, so it might be a bit hard to ingest them. Thanks for the laugh, though!