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Herb-fried crickets — cropped photograph of the dish

Thailand

Herb-fried crickets

Herb-fried crickets

Herb-fried crickets

Crisp fried crickets tossed with ginger, galangal, lemongrass, garlic and makrut lime leaves, finished with a pinch of salt.

Crisp fried crickets tossed with ginger, galangal, lemongrass, garlic and makrut lime leaves, finished with a pinch of salt.

Crisp fried crickets tossed with ginger, galangal, lemongrass, garlic and makrut lime leaves, finished with a pinch of salt.

Préparation
10 min + chilling
Cuisson
10 min
Difficulté
Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 500 gsmall live edible house crickets
  • 75 clvegetable oil, for deep-frying
  • 40 gginger, thinly sliced
  • 40 ggalangal, thinly sliced
  • 40 glemongrass, finely sliced
  • 3 headsgarlic, finely sliced
  • 150 gunsalted peanuts, optional
  • 8 piecesyoung makrut lime leaves
  • 1 tspsalt

Préparation

  1. Place the crickets in an airtight container. Refrigerate for 30 minutes, then freeze for 30 minutes.
  2. Blanch the crickets in boiling water for 1 to 2 minutes, drain, rinse under cold water and allow them to drain thoroughly.
  3. Heat the oil to 180°C in a wok or deep fryer.
  4. Fry the ginger, galangal, lemongrass and garlic for about 1 minute, until golden and crisp. Drain on kitchen paper.
  5. If using, fry the peanuts for about 1 minute and drain. Fry the makrut lime leaves for 20 to 30 seconds and drain.
  6. Fry the crickets at 180°C for about 5 minutes, until golden and crisp, then drain.
  7. Toss the crickets with the fried aromatics, peanuts and makrut lime leaves. Season with salt and serve hot.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.