May 16, 2004
I've heard of the Chinese eating Cicadas, but never have I been so lucky to have tried one before. Since everyone is talking about the periodical cicadas that only appear once every 17 years, I thought I'd celebrate this momentous season (for those of you in the correct regions that will soon have an overstock of buzzing locusts) and post this recipe for Skewered Cicadas from Shanghai On Internet. Notice there are no measurements; It must be authentic.
1. Boil the cicadas, anises, salt, gourmet powder, rice wine for 5 minutes, then take the cicadas out of the pot.
2. Saute the mashed garlic, then put in water, rice wine, gourmet powder to braise them.
3. Deep-fry the cicadas until they look golden, then take them out and skewer them with bamboo picks, fry them in the pot for another minute, shape them with turnip, celery like cicadas getting out of mud.
4. Finally put them on a heated iron plate and pour the mashed garlic juice on them.
Yeah, so one of you, get right on it and let me know how it turns out.Posted by yi at May 16, 2004 12:55 AM