Edible Insects Recipe: Crunchy Waxworm Ramen
Savory wax moth larvae add a pork-like flavor
Oct. 14, 2018
May 12, 2019
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Waxmoth larvae (also known as waxworms) are super crunchy when you bake them, and therefor work well as a topping for ramen. The taste is a bit like pork rinds, and when you bake them, and the best part is: the whole kitchen smells like bacon! This recipe is also included in Insekter på menuen (Danish languge) by Nina Askov, aka The Bug Lady
Recipe contributed by The Bug Lady
Total 1 hour; Serves 4
- 75 g waxmoth larvae
- 1 tsp vegetable oil
- ½ tsp. salt
- ½ tsp. smoked paprika
- 3 tablespoons. dark sesame oil
- 2 cloves finely chopped garlic
- 2 finely chopped stalk lemon grass
- 4 tbsp. finely chopped ginger
- 1 bunch of finely chopped spring onions (put aside some of the dark green portion for topping)
- 2 tablespoons red curry paste
- 1½ liter chicken or vegetable stock
- 3 tablespoons. soy sauce
- 1 tbsp. sugar
- Juice from 2 freshly squeezed lime
- 250 g noodles
1. Preheat oven to 395°F/175°C. While oven is heating, mix vegetable oil, salt and smoked paprika in a medium mixing bowl. Add waxmoth larvae to oil and cover thoroughly. Line a baking sheet with parchment or wax paper and spread oiled waxworms. Bake for 12-17 minutes, watching to ensure they don't burn.
2. Heat oil in a large pot over medium heat. Sauté onion, garlic, lemongrass and ginger. Sauté until onions are translucent, then add the red curry paste. Stir until all vegetables are completely covered with curry paste, and then add soy sauce, broth, sugar, and half of the lime juice. Bring the soup to a boil, and add salt, pepper, or lime juice, to taste. It should have a fresh, sour, bite— but pleasantly so (not too sour).
3. Cook the noodles separately according to the instructions on the package. When they have reached desired consistency, drain and rinse with cool water, to prevent them from cooking further.
4. When serving, place a serving of boiled noodles in a bowl, and ladle the soup over noodles. Garnish with with 1-2 half hard boiled eggs, coarsely chopped thai basil, spring onions, fresh coriander, and the baked waxmoth larvae.
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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!