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?
09 April, 2012
ingredients
Vegetable oil
15 ml
Crickets
100 g
Baby spinach
150 g
Lime juice
from 1 lime
Coriander
1 small handful, fresh leaves
Garlic
1 cloves, minced
Paprika
2,5 g, smoked or sweet depending on your taste
Cumin
1,25 g, ground
Butter
50 g, slightly softened
Chili pepper
To taste
Salt
1 good pinch
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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