Once you have caught a good number of large cicadas place them in a bag in the freezer for about 2 hours. this will put them to sleep in the most humaine way.
Heat up two quarts of frying oil in a pot to 350 Degrees F.
Prepare the Sriracha aioli by whisking together sriracha mayo and lime juice until smooth, Refrigerate until ready to serve.
Prepare the tempura batter by mixing together one egg, flour, cornstarch, sprite and thai lime seasoning or any spicy seasoning you have on hand.
Remove the cicadas wings then rinse under warm water, drain and pat dry with a paper towel.
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 Krean chili flakes and kosher salt