Edible Insects Recipe: Cricket Powder Tempura Vegetables With Sweet And Sour Sauce
Nov. 4, 2018
Jan. 5, 2019
May contain affiliate links.
Crické markets tasty, healthy and eco-friendly insect-based food products for a well balanced and more sustainable diet. Crické combines traditional Mediterranean recipes with the cricket powder – a great low-impact source of protein, vitamins, minerals and fibre. Crické's first product available on the market is Crickelle - the Cricket Crackers. More products will follow soon. Available at www.crickefood.com.
Recipe contributed by CRICKÉ
Total: 1 hr; Serves 4
- 75 g Crické cricket powder
- 250 g rice flour
- 450 g very cold sparkling water
- 1/2 purple cabbage
- 4 jerusalem artichokes
- 400 g broccoli
- 400 g cauliflower
- 8 pumpkin flowers
- 1 celery root (celeriac)
- Sunflower oil
SWEET SOY REDUCTION
- 200 g soy sauce
- 20 g honey
- 10 g balsamic vinegar
1. Combine the two sifted flours, add the icy water with the help of the whisk mix the ingredients.
2. Clean all the vegetables, cut them as much as possible to the same size. Heat the oil. Pass the vegetables a little at a time in the tempura and fry in the oil until they begin to take color and are crispy.
3. In a saucepan mix the soy sauce honey and balsamic vinegar cook over a very light fire until the liquid has reduced by about 1/3
4. Season with salt and serve the still warm vegetables accompanied by the sauce.
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TIP: The batter for the tempura can be stored for 2 days in the fridge when you use it again add a dash of sparkling water or half a tablespoon of yeast.
This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare and safely eat insects. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!