Makes about 20 Cricket Fritters, enough for 4 persons
Ingredients:
200 grams flour
1 cup water
1 cup crickets, chopped (pre-boiled but not roasted)
1 cup water
1 teaspoon chili paste
½ of a large red onion, finely chopped
1 red chili, thinly sliced
3 small chives, cut to 1 inch strips
½ cup cooked corn kernels
¼ cup fresh ginger, finely chopped and pre sautéed for a minute in separate pan
¼ cup finely chopped fresh cilantro leaves
½ teaspoon salt
Directions:
Mix flour, chili paste, salt & water and combine until the texture is smooth. The texture should be thick but not watery.
Throw in the chopped onions, chives, ginger, sliced chili, corns, crickets and combine.
Heat a large pot with cooking oil. When the oil is heated properly, it’s time to cook.
Scoop a spoonful of the mixture and drop it into the oil for frying. Don’t put too many pieces in at one time, as they need room to fry around until they turn a golden brown color, which should take about 3-5 minutes.
Transfer to a cooling rack and repeat with remaining mixture.
Serve with rice and garnish with chopped cilantro leaves.
Cricket Fritters
