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Tempura Cicada Recipe with Sriracha Aioli

Living in the epicenter of Brood X I had to put together a Cicada Recipe and I figured a tempura battered would be a great introduction
Course Appetizer
Cuisine asian
Keyword Cicada, Tempura
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4


  • Dutch oven or table top deep fryer


Sriracha Aioli

Additional Ingredients


  • 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