Spicy Cricket Curry (Insect Curry)
Recipe by Causinier AN
Ingredients
Main Ingredients
- 67 piecesCrickets
- 15-20 piecesGreen Chilies
- 50g (1 piece), mashedGinger
- 2 cupsWater
- to tasteSalt
- 1/4 cupBamboo Shoot Vinegar/Juice
Step-by-Step Instructions
- 1.Prepare the Crickets
Pour the crickets from the bottle into a metal bowl. Wash them repeatedly with water to clean them thoroughly.
- 2.Clean the Crickets
Carefully remove the wings, antennae, and limbs from each cricket. Be careful not to remove any eggs if present, as they add to the flavor.
- 3.Prepare Green Chilies
Wash 15 to 20 pieces of green chilies. Slice them into halves or smaller pieces.
- 4.Combine Ingredients for Cooking
Add the cleaned crickets and sliced green chilies into a cooking pot. Add one piece of mashed ginger.
- 5.Add Liquids and Seasoning
Pour approximately 2 cups of water into the pot, ensuring the crickets are mostly submerged. Add salt to taste. Then, add about 1/4 cup of bamboo shoot vinegar or juice.
- 6.Boil and Stir
Place the pot on heat and bring the mixture to a boil. Stir occasionally as it boils to ensure even cooking.
- 7.Cook Until Dry and Crispy
Continue cooking, stirring frequently, until all the liquid evaporates and the crickets become very dry and crispy. This process takes about 15-20 minutes after boiling.
- 8.Serve the Curry
Once the cricket curry is dry and crispy, remove it from the heat. Let it cool slightly, then serve it on a banana leaf or a plate.
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