Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

Yes, we have dabbled in entomophagy, thanks to ...

Please note, if we get any comments with "***** thats nasty" or anything similar, we will remove them :B

******************************

Please fave and comment on the original submission: https://www.furaffinity.net/view/9451025/

You read the title correctly ... Caterpillars. In a world that grows smaller and more multicultural every day from the kitchens of tigerbread - Crispy tasty caterpillars.

******************************


Crispy Bamboo Caterpillars

((For the Lizards, Hedgehogs, Bats, Anteaters, and any other Fur who wants to try food that’s more adventurous))
**Easy Difficulty**
Serves anyone who wants to try it

2 cups Frozen Bamboo Caterpillars, thawed
4 Tbsp Olive Oil
2 Tbsp Garlic Powder
1 Tbsp Lemon Pepper Powder
2 tsp Dried Chilli Powder
1 tsp Chinese All Spice
Pinch of Salt to taste
Chopped Cilantro, Carrots, and Limes for garnish

1) Rinse thawed caterpillars in water twice. Then, on a few paper towels, pat the Caterpillars dry. Be careful not to smash them because they can be quite delicate.

2) In a bowl, mix in Caterpillars and Olive Oil until Caterpillars are well coated. Then add in Garlic Powder, Lemon Pepper Powder, Chilli Powder, and Chinese All Spice and mix until the meat is well coated.

3) Deep fry the Caterpillars on high heat in a pan or a deep fryer until golden and crispy (approx 20 to 30 seconds).

4) Remove from oil and place Caterpillars onto a paper towel lined plate or tray to soak up excess oil. Sprinkle on some salt, and serve on a plate with Cilantro, Carrots, and Limes as garnish and a side of Taco Shells or Rice.


Extra Info: So, here’s an adventurous recipe to say the least. An old friend of mine, Chef Kelly; a pal for the last 12 years since Culinary School, asked me to help her out in her restaurant one day. She’s an amazing Chef (and hardcore ecoist) that I admire, and her passion for exotic, bizarre foods could rival Chef Andrew Zimmerman. Our other culinary friends like to say her love of strange eats is due to the fact she’s Australian; born and raised in Sydney. I don’t doubt that’s a contributing factor because as an American I find our pallet, on average, to be very subdued when compared to other nations in the world.

That’s why I couldn’t wait to see her recipe for Bamboo Caterpillars the moment she announced to me they would be on the menu. She swears up and down the street that Insects could fix the world’s hunger problems, and that the world could do away with a lot of pollution from meat processing factories. She’s definitely one of my more eccentric friends. I couldn’t say no to trying something I’ve never eaten before. Had I known I’d be cooking every single order of those damn caterpillars that came to me through the ticket line, I might have politely declined her offer to teach the dish to me, and just kept to the grill. Getting the right doneness of a New York Strip Steak? No Problem! Getting the right doneness of Bamboo Caterpillars? Aw hellz naw. It was a fun experience over all though.

You can buy Frozen Edible Insects from an online vendor or you can sometimes find them in the frozen aisle at your local Latino Grocery Stores, or Asian Grocery Stores. I honestly wouldn’t recommend this recipe as something to prepare for people who are scared of insects or who are picky eaters. You might give them a heart attack. But for a more adventurous open minded group, go for it! They’re actually not bad at all. The taste is mild, and nutty. You can serve these inside tacos, as a snack with beer, over rice, or in a salad. Happy Eating!

******************************