Deep-Fried Cicada Nymphs
A crispy fried dish prepared by scalding live cicada nymphs to dispatch them, rinsing thoroughly, simmering in salt water, then deep frying until crisp.
Ingredients
live cicada nymphs
150 g
salt water (for boiling)
to taste
peanut oil (for frying)
to taste
Instructions
1
Blanch and Clean
Drop the live cicada nymphs into a pot of boiling water to kill them, remove and strip off the legs, wash clean, then place in a pot of salt water and simmer for a while, remove and drain.
2
Deep-Fry
Heat the oil to about 40% hot (roughly 130 °C / 265 °F), add the cicada nymphs and fry until crisp, remove and arrange on a plate to serve.
