Rebel Food Tasmania

Gluten Free Insect Dim Sum by Jess Miller

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Casing ingredients

Filling ingredients

Instructions

  1. Mix together the almond flour, tapioca flour, and eggs. It's easiest if you use your food processor, and you should end up with a grainy mix that holds together well when compacted.

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Instructions (continued)

2. Make a ball of the mixture and knead it as best you can. If needed, add a little bit of hot water. I like to add hot water because it seems to help make the dough stick together better.

3. Let the dough set while you begin to make the filling. fast fry the crickets in a wok, when it gets a slight crunch add other fillings till all are heated through and cabbage softened.

4. Grate your ginger root and it to your filling mixture.

5. Roll out your dough with a rolling pin. If you're having issues with the dough sticking, roll the dough out between two layers of parchment or wax paper. try to get a very thin layer of the pasta dough.

6. Use a circular cookie cutter to cut out circles of pasta dough.

Roll out the dough and use cookie cutter to create circles.

Roll out the dough and use cookie cutter to create circles.

7. Brush the inside of the dough with a little water and add a spoonful of the filling mix to the center of the dough. (How much you use will depend upon the size of your circles.)

8. Fold the dough circles in half and pinch the edges of the dough together with your fingers to seal the potstickers closed.

9. Once you have finished making your dim sum, you are ready to steam them. Use a bamboo steamer to steam in a wok over some simmering water. To keep them from sticking to your steamer of choice, line it with cabbage leaves or parchment paper or something similar. (There is a reason these are called potstickers.)

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10. Keep steaming until the pasta changes texture and looks cooked (Or you can taste one to check for doneness.) It took me about 10-15 minutes to steam each batch.

11. Remove from the heat, and serve with a dipping sauce of your choice. I mixed together a little soy sauce, sesame oil and Asian plum vinegar, but to make it totally paleo you can substitute out the soy sauce for coconut amino or something else.

Chilli & Garlic Crickets by Jess Miller

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Ingredients
50g of crickets
4 cloves of garlic
1 red chilli
Zest of 2 limes
Milk
Pink river salt

Method

  • Pre-heat oven to 160degrees Celsius

  • Place frozen crickets into boiling water

  • Bring to a boil and turn down heat. Simmer for 3-5 mins

  • Drain crickets, place onto baking trays, roast for 15-30min on 120 degrees until crunchy

  • Allow to Cool

  • Thinly slice garlic and chilli

  • Place garlic into a pot and cover with milk. Bring to a boil and drain.

  • Deep fry garlic until golden

  • Deep fry chilli until crunchy

  • Allow to cool

  • Place all ingredients together, add lime zest and salt, mix well and serve.

For those that are interested, this is what just over half a kilogram of fresh crickets looks like. This is worth bearing in mind when thinking about quantities for snacks noting that as they are frozen or snap dried they lose a significant amount of volume. 

For those that are interested, this is what just over half a kilogram of fresh crickets looks like. This is worth bearing in mind when thinking about quantities for snacks noting that as they are frozen or snap dried they lose a significant amount of volume.