Fried Crickets and Pandana Leaves
- 3 pandanas leaves, chopped into big chunks
- 50g Crickets
- 3 tbsp light soy sauce
- 1 litre vegetable oil (for deep-frying)
- 1 pinch white peppercorns
Heat the oil in a wok to 160 F. When hot add the crickets and pandanus to the hot oil for around 4-5 minutes until insects are crunchy.
Remove crickets and leaves from the wok and drain excess oil by placing them on kitchen roll. Once all the excess oil has been drained, lightly coat in soy sauce and white peppercorns then serve.
Credit: Seb Holmes and Eat Grub @EatGrubOfficial