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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
- 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.