garlic

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.