Pan-Fried Longhorn Beetle Larvae
A dish of longhorn beetle larvae that are salt-cured and then pan-fried in a small amount of oil until golden.
Ingredients
Longhorn beetle larvae (pierce the belly and squeeze out the innards)
150 g
Refined salt (lightly marinate)
to taste
Vegetable oil (for pan-frying)
a small amount
Instructions
1
Preparation and Marinating
Pierce the belly of the longhorn beetle larvae, squeeze out the innards, wash them clean, and lightly marinate with refined salt.
2
Pan-Frying
Place a small amount of oil in a pan and heat to medium-hot (about 60% hot). Add the longhorn beetle larvae and pan-fry until golden yellow, then remove from the pan and serve.
