Home | What is Entomophagy? | Recipes | Resources | About Us | Blog | Contact | Terms of Use


Need Bugs?

head to importfood.com

XML Feeds


Use the catergories to the right to browse our library of entomophagic recipes and insect preparation tips and tricks.

We want to hear from you!

Our staff will read and post them to this page as time permits. Please be patient after submitting; sooner or later your recipe will be given our attention and hopefully posted. We thank you in advance for your patience and understanding! Click here to send us a recipe!


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.

  • Cicadas
  • anises
  • salt
  • rice wine
  • mashed garlic
  • celery

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.

06:59:01 pm on 08/23/09 in categories: Cicada Recipes
« The Witchetty Grub Tastes Like Fried Egg With a Hint of Nut!Mealworm French Fries »