Entomophagy Recipes: Sesame Lime Grasshoppers
June 16, 2019
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These are one of The Bug Lady's most popular insect servings.
Recipe contributed by THE BUG LADY
Total: 20 mins; Serves 4
- 150 g grasshoppers; frozen or freeze-dried
- 1 teaspoon brown sugar
- 3 tablespoons soy sauce
- ½ teaspoon salt
- 1 tablespoon sriracha chili sauce
- 5 tablespoons sesame seeds; pan-roasted until golden brown
- 1 lime; cut into wedges
1. If you are using freeze-dried grasshoppers, let them soak the lime juice for 1/2 hour. Remove the legs of the grasshoppers, if they have not fallen off already.
2. Toast the sesame seeds in a pan or wok over medium heat. Sauté without oil and moving constantly with a wooden spoon or a heat-proof spatula, until golden. Line a baking sheet with parchment or wax paper and spread half the sesame seeds well. Set the other half aside.
3. Heat a large pan over medium, and add brown sugar, soy sauce, salt and chili sauce. Once the brown sugar is fully dissolved and it all begins to bubble, add the grasshoppers. Turn them around so they are completely covered with sauce, and cook over medium heat, stirring frequently, for approximately 8 minutes. It is important that the grasshoppers are cooked enough, otherwise they may get a hard texture, and have a flour-like aftertaste. Remove from heat and pour sauce-covered grasshoppers over the sesame seed-covered baking sheet, then cover the grasshoppers with the remaining sesame seeds. Give them a few moments to cool, then squeeze fresh lime juice over them, and serve.
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This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. 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!