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Mante religieuse de Thai insects

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Insectes à croquer
Insectes comestibles

Recipes

Edible insects include the following: mealworm (beetle larvae), grasshoppers, crickets, larvae of wasps and bees (the adults are not edible), certain species of ants, termites and some caterpillars.


It’s important to ensure the insects have been bred properly for human consumption and that food safety rules have been properly followed.(see breeding).To kill crickets put them in the freezer for 48 hours. To cook the insects they first need to be defrosted. Defrosted insects rapidly deteriorate so it is better to take them out at the last minute and rinse them under running water before cooking. Do not eat insects which seem to have a dubious quality, for example where there is an unusual smell or colour, or where there are signs of decomposition. Once all these precautions are observed, treat yourself!


Eating insects at home is easy when you love cooking and discovering new flavours. Here are some suggestions:

Fried crickets (or any other insect)

Serves 4 to 6. Ingredients :
• 1-2 cups Crickets
• 3 cloves garlic
• ¼ cup butter
• ¼ cup chopped green onions
Melt butter, add garlic and chopped green onions and sauté for a few minutes. Add insects and cook for 10 to 15 minutes. Season to taste. Serve hot.

Crickets in spicy sauce

Fry crickets in peanut oil at 160 °C. When they are red and crispy, take them out and remove excess fat with paper towels. Season with oregano, lemon juice, tabasco and salt. Serve on lettuce leaves.

Toast with bee larvae

Ingrédients:
• bee larvae
• 1 teaspoon of butter
• 1 / 4 teaspoon honey
• 1 egg white
• 1 tomato
• 1 tablespoon of mayonnaise
• 1 lettuce leaf
• 1 pinch of salt
• 1 slice of bread
When the bee larvae are fried with a little butter and a few drops of honey, they taste very much like bacon. Sauté the bee larvae in butter with a little salt and a few drops of honey. Once the larvae become golden and crisp, mix them with the raw egg white. Put it back in the pan, forming a cake. Toast the bread in a grill with a slice of tomato. Spread the mayonnaise on the toast and add the lettuce and tomato. Put the cake of bee larvae on top. Serve hot or cold.

Tacos with mealworms

Sauté onions in olive oil until browned, then turn the heat to medium-high. Add the mealworm larvae, and sauté while adding a pinch of salt to taste. When they begin to be transparent on the edges, they are ready. Use them just as you would any other meat, add whatever ingredients you like.

Cricket Pad Thai

Ingrédients. Serves 6 to 8:
• 8-10 oz dried rice stick noodles
• 6 tablespoons fish sauce
• 2 tablespoons soy sauce
• 6 tablespoons lime juice
• 4 teaspoons sugar
• 4 tablespoons peanut oil
• 1 cup crickets (prepared properly)
• 3-4 cloves garlic
• 3 eggs – lightly beaten
• ½ cup green onions, finely chopped
• 2 cups bean sprouts
• ¼ cup crushed peanuts
• ½ cup fresh coriander
Combine the fish sauce, soy sauce, lime juice and sugar in a bowl and blend well.
Pour oil into a wok or skillet, and cook the crickets over a medium-high heat. Push crickets to one side.
Scramble the eggs on the other side of the wok or skillet. Remove crickets and eggs and set aside in a bowl or on plate.
Add garlic and green onions and fry until soft.
Add sauce mixture, crickets and eggs back into the wok or skillet, and heat thoroughly.
Cook rice noodles for about 10 minutes in boiling water.
Remove and drain noodles, and add to wok or skillet. Add in bean sprouts and toss thoroughly, being careful not to break the noodles. Top with peanuts, coriander, and garnish with a lime wedge.
This dish goes very well with Vietnamese spring rolls.

Fried cricket

Makes about 20 cricket fritters :
• 200 grams of flour
• 1 cup water
• 1 cup boiled and chopped crickets
• 1 teaspoon chilli paste
• 1 red pepper, thinly sliced
• ½ of a large red onion, finely chopped
• 3 blades chopped chives
• ½ cup cooked corn kernels
• ¼ cup fresh ginger, finely chopped and sautéed
• ¼ cup fresh coriander leaves, finely chopped
• ½ c. teaspoon salt
Mix the flour, chilli paste, salt and water until a smooth and thick texture.
Add the chopped onions, chives, ginger, pepper slices, corn and crickets. Mix well to form into balls, then roll in flour.
Heat a large saucepan with cooking oil. When the oil is sufficiently hot, add the meatballs. Fry until golden brown (about 3-5 minutes) Transfer to a cooling rack and repeat with remaining mixture
Serve with rice and garnish with chopped coriander leaves.

Cranberry cricket cookies.

Makes 30 to 40 biscuits:
• 1 cup dried and rehydrated cranberries
• 1 ¾ cup rolled oats
• 1 cup flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 lump of unsalted butter, softened
• ½ cup sugar
• ½ cup brown sugar
• 1 large egg
• ½ c. teaspoon vanilla
• ½ cup chopped dry-roasted crickets
Preheat oven to 160 °
Lightly butter a baking sheet.
In a bowl, combine oats, flour, baking soda and salt. Set to one side.
In another bowl, beat together butter, white sugar and brown sugar with electric mixer. Add egg and vanilla and beat well.
Add oat mixture, finely chopped roasted crickets and cranberries and mix well until smooth.Form small cookies and put in the oven until browned (about 12 minutes). Allow to cool.

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