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Courtesy of Created by Jenna Jadin and the University of Maryland Cicadamaniacs © 2004 University of Maryland 2nd edition
Cicadas are a delicacy in the city of Shanghai, China, where this creative recipe originated.Ingredients:
- rice wine
- mashed garlic
Boil the cicadas and anises in salted rice wine for five minutes, then remove the cicadas.
Sauté the mashed garlic, adding water and rice wine to make a paste.
Deep-fry the cicadas, then skewer them with bamboo picks.
Arrange them on a plate with the turnip greens, celery, and garlic paste to look like the cicadas are climbing out of a mud pie onto green foliage.
Mealworm French FriesIngredients:
- 4 U.S. grade No. 1 fresh potatoes (Idaho potatoes)
- 2 dozen mealworms – boiled but not roasted
- 1 cup chopped scallions
- ½ teaspoon smoked salt
Cut and slice potatoes into preferred style, i.e. shoestring, etc. Keep the skin on to enhance the homemade appearance and flavor. If you prefer to peel your potatoes, please keep in mind that fries made from peeled potatoes should be chilled after cutting in cold water for 10 minutes to 30 minutes before frying, to ensure maximum crispiness and to prevent them from sticking together while frying.
Deep fry potatoes, mealworms and scallions together for 3 minutes in proper temperature oil. The oil is the proper temperature when the fries don’t sink when dropped in and bubbles remain on top of the oil. Always use clean oil to fry potatoes.
- ½ cup shortening
- ¾ cup sugar
- 2 bananas, mashed
- 2 cups flour
- 1 teaspoon soda
- 1 teaspoon salt
- ½ cup chopped nuts
- 2 eggs
- ¼ cup dry-roasted mealworms
Mix together all ingredients. Bake in greased loaf pan at 350 deg F for about one hour.