Ingredients
Servings: 2 (about 6 cicadas each)
For the spice mix
Time Icon Total: 25 mins, (plus 3 hours for freezing and 1 hour for marinating)
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Step 1
Place the live cicadas in an airtight container and freeze at least 3 hours, or overnight.
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Step 2
Thoroughly rinse the frozen cicadas to remove any dirt, then transfer to a small bowl, pour the Worcestershire sauce over them and stir to combine. Cover and refrigerate for about 1 hour.
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Step 3
Remove the cicadas from the Worcestershire sauce and transfer to a wire rack or a towel-lined plate to drain.
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Step 4
Set out two shallow bowls. In one, whisk together the flour, onion powder, garlic powder, paprika, salt and cayenne; in the other, whisk the egg.
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Step 5
Working with one cicada at a time, dip it into the egg, letting the excess drip off, then coat it in the flour mixture, shaking off any excess, and transfer to a plate. Repeat with the remaining cicadas.
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Step 6
In a small saucepan, add enough oil to come about 1 1/2 inches up the sides of the pan, about 1 1/2 cups. Set the pot over medium-high heat and warm the oil until it registers 350 degrees on an instant-read thermometer. Place a wire rack near the stove or line a large plate with a clean tea towel or paper towels.
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Step 7
Make the spice mix: In a small bowl, whisk together the cumin, salt and cayenne.
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Step 8
Fry the cicadas in two batches, 6 or so at a time, until light golden and crispy. Once they float to the surface, watch them carefully to avoid burning, stirring occasionally with a slotted spoon so they brown evenly, about 2 minutes. Transfer to the prepared rack or plate.
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Step 9
Lightly sprinkle the hot cicadas with the spice mixture as soon as they are removed from the oil. Transfer the cooked cicadas to a small bowl and serve.
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