malaysian style cricket jemput-jemput
Serves: 10-14 Jemput-Jemput balls
Prep Time: 10 mins
Cooking Time: 10 mins
- 10g Eat Grub crickets
- 1 small onion
- 50g shredded cabbage
- 1 tsp ginger paste
- 80g plain flour
- 1/2 tsp chilli flakes
- pinch of salt
- 120ml water
- vegetable oi
This tasty Malaysian style cricket dish was donated by Nadia Harun Hanley who runs a great cooking-with-insects website called Bug Bites
Jemput-Jemput is a traditional Malaysian fritter snack that has been known to use banana, onions, anchovies or prawns. This tasty take on it uses our crickets.
You will need
-A wok (for shallow-frying)
-A slotted spoon
-Tray and kitchen roll, draining paper
1. Finely slice the onion and cabbage.
2. Remove the legs from the crickets.
3. In the mixing bowl add the flour, salt, ginger paste, crickets, sliced onion and cabbage.
4. Slowly add the water whilst mixing all the ingredients together.
5. Heat the vegetable oil in the wok (filled so that it is a couple of inches deep).
6. Using a tablespoon, drop balls of the mixture into the oil.
7. Fry for 3-4 minutes or until golden brown.
8. Remove from wok and set on a tray lined with kitchen roll to drain excess oil.
9. Serve with pickled cucumber, sliced carrot and chilli sauce.
10. Eat on its own as a starter or with rice for a more substantial meal.