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Recipe
Appetizer
Locust And Cricket Chermoula
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Crickets with chermoula butter, a easy edible insect recipe by chef Daniel Creedon: are you brave enough to enjoy the unique taste of this appetizer?
Ingredients
For the crickets
- Vegetable oil 15 ml
- Crickets 100 g
- Baby spinach 150 g
- Lime juice from 1 lime
For the chermoula butter
Info box
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 2
- Recipe cuisine International
Preparation
First chop the coriander leaves and mix with the other ingredients for the chermoula butter, set this aside for now.
Heat the oil in a wok over a moderate heat, add the crickets and stir fry for around 1 to 2 minutes until the spitting subsides.
Add the chermoula butter and stir until completely melted.
Add the baby spinach and toss vigorously until the spinach starts to wilt.
Serve immediately and enjoy.
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