From recipes@swcp.com Wed Jun 9 13:13:23 2004 Date: Tue, 8 Jun 2004 17:51:54 +0000 (UTC) From: Beth Martin Newsgroups: rec.food.recipes Subject: Asian Cicadas Followup-To: rec.food.cooking, rec.food.recipes Asian Cicadas 3 hands full of softshell cicadas 1/4 cup peanuts 1/4 cup balsamic vinigar 1/4 cup soy sauce 1 tsp fresh ginger 1 Tbsp hot chili paste 1 tsp. sugar conrstarch egg lettuce leaves for serving Dip the cicadas into the egg and then into the cornstarch and fry until golden brown. In another pan carmelize the balsamic vinigar, soy souce, peanuts and ginger (toss the peanuts and ginger in first for about 2 minutes with a little oil). Add remaining sauce ingredients and simmer for 2 minutes. Toss the Cicadas in the sauce pan and serve with chilled lettuce leaves which should be used to wrap and hold the fried cicadas. THis document has some great information about eating these insects: http://www.urhome.umd.edu/newsdesk/pdf/cicada%20recipes.PDF -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/