Shanghai Cicada
06-04-2004, 01:56 AM
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Shanghai Cicada
"Shanghai Cicada." As an entree for four people, take 30 cicadas, fresh from the ground if possible, and boil them with a little anise, sherry, and salt for about five minutes.
Then mix 10 cloves of crushed garlic with soy sauce to create a paste. Shape the paste to look like a mound of earth and cover it with lettuce and celery.
But before serving, arrange the cicadas in the paste with their heads poking out of the greens so they look like they're crawling out of the ground and heading for the leaves.
Then mix 10 cloves of crushed garlic with soy sauce to create a paste. Shape the paste to look like a mound of earth and cover it with lettuce and celery.
But before serving, arrange the cicadas in the paste with their heads poking out of the greens so they look like they're crawling out of the ground and heading for the leaves.
06-04-2004, 06:59 AM
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Additional info: Do not eat if allergic to shellfish!!
"They provide as much protein per pound as lean beef and three times as much calories of energy," she said.
"Not much of a taste," she admits. "A bit like overcooked beans, but very crunchy."
Before cooking cicadas, Jadin advises blanching them for about four minutes in boiling water to "get rid of any soil bacteria that is living on or in them."
If grilled cicadas are on the menu, she recommends freezing them before cooking.
And when picking your bug, she says the younger the better. Older cicadas have tougher shells, young adult females are the best way to go.
"Adult males have very hollow abdomens and will not be much of a mouthful, but the females are filled with fat," she said.
For those who grimace, Jadin said to think of cicadas as shellfish.
"If you have ever eaten a crawfish, lobster, crab or shrimp, then you have already eaten member of the class arthropoda, of which insects are part."
"They provide as much protein per pound as lean beef and three times as much calories of energy," she said.
"Not much of a taste," she admits. "A bit like overcooked beans, but very crunchy."
Before cooking cicadas, Jadin advises blanching them for about four minutes in boiling water to "get rid of any soil bacteria that is living on or in them."
If grilled cicadas are on the menu, she recommends freezing them before cooking.
And when picking your bug, she says the younger the better. Older cicadas have tougher shells, young adult females are the best way to go.
"Adult males have very hollow abdomens and will not be much of a mouthful, but the females are filled with fat," she said.
For those who grimace, Jadin said to think of cicadas as shellfish.
"If you have ever eaten a crawfish, lobster, crab or shrimp, then you have already eaten member of the class arthropoda, of which insects are part."
06-04-2004, 07:18 AM
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just because eating something won't kill you doesn't mean you should put it in your mouth. I have not heard of one person who claimed they tasted good, so why exactly would one eat them?
but we are not.