These are dangerously delicious, especially with a yummy Thai dipping sauce or hot from the pan! A bright and fresh appy or light main dish. The most common kid-response is MORE please!
Ingredients:
¼ cup Cricket flour*
1 cup water
1 teaspoon chili paste
½ teaspoon salt
½ cup cooked corn kernels
¼ cup fresh ginger, minced and sautéed for 1 minute
½ cup shallots, minced and sautéed for 1 minute
1 scallion, thinly sliced
3 chives, minced
1 tablespoon fresh cilantro, chopped
¾ cup crickets, chopped (pre-boiled but not roasted)
Directions:
Mix together flours, water, chili paste and salt until smooth. It should be thick but not too runny or watery. Add the remaining ingredients and combine until mixed – do not over mix.
Heat a large pot with cooking oil. Test for proper heating by taking a drip of batter and dropping it in the pot – if we’re sizzling then we’re ready to go!
Take a spoonful of batter and drop into the oil. Be sure to leave lots of space for them to float around until they are golden brown. Cook for 3-5 minutes.
Transfer to a plate, let cool for a minute and dig in.
These are also a tasty treat with a spicy aioli to heat things up!