Recipe: Crispy Grasshopper Stir Fry
Posted in: recipe, updated on 27 Jun 2018
The rising popularity of edible insects and the increase in media attention around the subject might just have kept you from experiencing a minor freak-out on seeing the title of this recipe. If, however, you've never eaten insects before and are reading this with a furrowed brow, let us introduce you to the good people at Grub.
They're on a mission to get insects into our diets — millions of people in East and South-East Asia enjoy them every day, so why are we missing out? Not only are they a tasty, rich source of protein, but farming insects is significantly better for the environment than farming cattle, using less land, water and energy, and without pesticides or antibiotics. Plus, they taste delicious, but you'll have to judge that part for yourself. Thanks to Grub for providing us with this recipe by Marcus Leach. If you're feeling inspired, be sure to check out their recipe book!
- 60 Edible Organic Grasshoppers
- 150g Pak Choi
- 100g Tenderstem Broccoli
- 75g Green Beans
- 75g Mangetout
- 1 Red Onion, Sliced
- 2 Cloves of Garlic, Diced
- 2 Fresh Red Chillies, Thinly Sliced
- 1 Small Piece of Ginger, Grated
- 8g Sesame Seeds (Half Black and Half White if Possible)
- 1 Teaspoon Sesame Oil
- 1 Teaspoon Coconut Oil
- Coriander (to garnish)
- Prep: 15 mins
- Cooking: 10 mins
- Serves: 4
- Rating: Easy
1 Pre-heat the oven to 180 degrees before preparing the grasshoppers. To do this take off the wings and legs and place on a baking tray. They will need about about eight minutes to turn golden brown, but check on them half way through as they can burn very quickly.
2 While the grasshoppers are roasting, prepare all of your vegetables for the stir fry and add them to a hot wok with the coconut oil. Cook on a high heat for four minutes.
3 Once the grasshoppers are roasted, add to a bowl and mix with the sesame oil and seeds before adding to the wok with the vegetables. Toss all of the ingredients to ensure they are well mixed and serve. Garnish with freshly-chopped chilli and coriander and serve.