Locust And Cricket Chermoula
Save
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?
09 April, 2012
ingredients
Vegetable oil
15 ml
Crickets
100 g
Baby spinach
150 g
Lime juice
from 1 lime
Coriander
1 small handful, fresh leaves
Garlic
1 cloves, minced
Paprika
2,5 g, smoked or sweet depending on your taste
Cumin
1,25 g, ground
Butter
50 g, slightly softened
Chili Pepper
To taste
Salt
1 good pinch
Preparation
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.
Â
Serve immediately and enjoy.
Veal in Tuna Sauce
Next Recipe