grasshopper stir fry
Prep Time: 15 mins
Cooking Time: 10 mins
- 60 Grub 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 cocout oil
- coriander (to garnish)
The very first insect dish I ate was a rustic caterpillar stir-fry in Zambia, cooked with the most basic of provisions. Fast forward several years and this grasshopper stir fry dish pays homage to that first experience and the realisation that insects can make a great meal.
1. Pre-heat your 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 eight minutes to turn golden brown, but check on them half way through as they can burn very quickly.
2. Whilst 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 them with sesame oil and seeds before adding to the wok with the vegetables. Toss all of the ingredients to ensure they are well mixed. Garnish with freshly chopped chilli and coriander to serve.