Tempura Cicada Recipe with Sriracha Aioli

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Its happening again another invasion of those giant yet harmless Cicadas. Do your part to fight back by making this tasty Tempura Battered Cicada Recipe.

Since I’m not a frequent eater of bugs, I figured a tempura-battered cicada would be a great introduction to eating cicadas.

Pair the Tempura Cicada with a spicy Sriracha Aioli, and you’ll have a tasty appetizer that’s so good you can probably only make it once every other decade.

What Do Cicadas Taste Like?

Surprisingly, cicadas have a popcorn-like flavor, almost buttery. They are crunchy when fried, and once dipped in the siracha mayo, they were a pretty tasty exotic snack. Just focus on the flavor and not the fact that you’re eating bugs.

How To Catch Cicadas

There’s no magic method. We went out in the woods; they were on every bush and tree around. Just pick them up by the back, pinch together the wings so they can’t fly away, and toss them in a bag.

Don’t worry—they don’t bite. Cicadas are just big, clumsy bugs that are easy to grab with your fingers. I assume a butterfly net would also work if you don’t want to handle them.

Are Cicadas Edible?

As far as I can tell, they sure are. I rinse them off in warm water and pat them dry before frying.

In other parts of the world, eating bugs is fairly common and an outstanding source of protein.

To learn more about how to eat Cicada Recipes checkout this Article in Forbes from a Top Nutritionist.

What You Need to Make Tempura Battered Cicadas

Ingredients:

• 36 Cicadas Wings Removed
• 3/4 Cup Flour
• 1/4 Cup Cornstarch
• 8 oz Sprite
• 1 tbsp Korean Chili Flakes
• 1/2 tsp Sea Salt
• 2 Quarts Canola Oil (for Frying)

Sriracha Aioli

• 1/2 Cup Dukes Mayonaise
• 1/4 cup Sriracha
• 1 tbsp Lime Juice

Instructions

1. Once you have caught many large cicadas, place them in a bag and freeze them for about 2 hours. This will put them to sleep most humanely.
2. Heat up two quarts of frying oil in a pot to 350 Degrees F.
3. Prepare the Sriracha aioli by whisking the Sriracha, mayo, and lime juice until smooth. Refrigerate until ready to serve.
4. Prepare the tempura batter by mixing one egg, flour, cornstarch, sprite, Korean Chili Flakes, or any spicy seasoning you have on hand.
5. Remove the cicada wings, rinse under warm water, drain, and pat dry with a paper towel.
6. Dip the cicadas one at a time in the tempura batter, then gently place in the oil. Cook for 3-5 minutes until golden and crispy. Season with Korean chili flakes and kosher salt

Tips for Cooking Cicadas

• Freeze the cicadas for a few hours so they are easy to work with. You’ll need to remove the wings, and it’s easier if they’re not moving around.
• Rinse them off under warm water, then pat dry.
• Chill the tempura batter for at least 30 minutes. If it is too thin, add a little more flour. If it is too thick, add a little more Sprite.
• Use a probe thermometer to monitor the temperature of the oil. If it’s too hot, the batter will burn; if it’s too cold, it will be greasy and less crispy.
• If you have extra cicadas, they also make great bait for fishing, so keep them in the freezer and catch yourself a big ole catfish next time you’re fishing.

Other Awesome Recipes NOT Made With Cicadas

• Spicy Horseradish Aioli Dipping Sauce
• Air Fried Crab Cake Egg Rolls w/ Old Bay Aioli
• Spicy Sriracha Mayo Burger Sauce
• Sriracha and Honey Wing Sauce
• Jameson Mustard Glazed Cast Iron Pork Chops

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