01 First, deep-fry the shallots. In a deep saucepan, heat the oil to 160°C/325°F, or until a piece of shallot bubbles a little when dropped in. Have a tray with kitchen paper at the ready for when the shallots are removed. Deep-fry all the shallots in the hot oil for about 4-5 minutes, or until golden brown. Remove with a slotted spoon and drain on the kitchen paper.
02 Gently melt the palm sugar, tamarind water fish sauce and soy sauce in a pan, stirring regularly until combined.
03 Meanwhile, toast the crickets, cassia bark, star anise and coriander seeds in another pan over a medium heat for 3-4 minutes until they are evenly toasted, then add these to the palm sugar pan. Gently bring this mixture to the boil and then allow to boil and then allow to bubble until the mixture thickens to a dipping consistency and reaches about 112°C/234°F in temperature. Take the pan off the heat and allow to cool until it is hot enough to eat.
Serve the sticky crickets scattered with the crispy shallots, coriander leaves and cucumber chunks for dipping.
- 1 litre/1¾ pints/4 cups rapeseed (canola) oil, for frying
- 30g/1oz banana shallots, thinly sliced
- 200g/7oz/1 cup palm sugar or soft brown sugar
- 2 tbsp tamarind water (from Asian grocery stores)
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 15g/½oz crickets
- small piece of cassia bark or cinnamon stick
- 2 star anise
- 10g/⅓oz whole coriander seeds
- a small handful of coriander (cilantro) leaves
- 1 cucumber, chopped into dipping-size chunks
Eat Grub are stirring things up in the kitchen, adding edible insects to your favourite dishes! Grub’s Up is a series of recipes for you to try at home. Today we present our Sticky Crickets. Simple, snack ready and ready to go our edible insects are the perfect substitute for prawns. Crickets are not only delicious they are also packed full of high quality nutrients. Crickets are an excellent source of protein, fibre, Omegas 3&6, iron, calcium, Vit B12 plus many more micronutrients. This will elevate the nutritional good stuff in any plant-based dish.
That’s not all. The nutrients in edible insects are completely sustainable. Insects require a fraction of the land, resources and energy compared to traditional livestock. However, you get the same nutritional benefits.
Our favourite thing about this dish is it’s so simple and very quick. So making healthier choices with a busy schedule even easier. We think this is a dish for two, but hey who’s judging? You can eat the whole lot, completely guilt free. Or keep some for lunch the next day.
Sticky crickets have been a real favourite at out pop-up Eat Grub events. It’s a dish that seems to remind people of crispy peking duck and pancakes: the sauce is rich and aromatic (much like hoi sin sauce) and the crickets have the same sweet and salty crunch of crispy duck. Just add slice of refreshing cucumber: it’s a winning combination.
We will be adding plenty more of our videos and recipes to keep things fresh, for you. We have created recipes using each of our Eat Grub edible insects. So you can try a dish for grasshoppers, buffalo worms, mealworms, crickets and cricket powder. We believe that adding edible insects to familiar dishes will make insects a staple in your diet. Once you taste how delicious insects are, and reap the nutritional rewards you will never go back. For more inspiration check out our other insect recipes.
Now that you love cooking with edible insects, help us spread the grub love further. Show your friends and family! You can give them our discount code – grublove for 15% of their order to get them started.