Locust And Cricket Chermoula


Facebook Twitter ShareAddThis
Locust And Cricket Chermoula
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated

Crickets with chermoula butter, a easy edible insect recipe by chef Daniel Creedon: are you brave enough to enjoy the unique taste of this appetizer?

For the crickets
For the chermoula butter
Info box
  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 2
  • Recipe cuisine International

First chop the coriander leaves and mix with the other ingredients for the chermoula butter, set this aside for now.

Heat the oil in a wok over a moderate heat, add the crickets and stir fry for around 1 to 2 minutes until the spitting subsides.

Add the chermoula butter and stir until completely melted.

Add the baby spinach and toss vigorously until the spinach starts to wilt.

Serve immediately and enjoy.

  • Yeh NO said on

    Just a small point - coriander, in the States, ( and I don't think it chauvinistic to say) refers to the dried seed of the plant, same plant, fresh leaves denoted as cilantro. Question is - Are we weird or what's the haps? Is it JUST coriander, for dried seed and fresh leaves elsewhere? Sincere question - Thank you in advance for your polite response.

Register or login to Leave a Comment.