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
Servings 4
Equipment
- Dutch oven or table top deep fryer
Ingredients
- 36 Cicadas Wings Removed
- 3/4 Cup Flour
- 1/4 Cup Cornstarch
- 8 oz Sprite
- 1/2 tsp Sea Salt
- 1 tbsp Korean Chili Flakes
Sriracha Aioli
- 1/2 Cup Dukes Mayonaise
- 1/4 cup Sriracha
- 1 tbsp Lime Juice
Additional Ingredients
- 2 Qt Canola Oil for Frying
- 1 tsp korean chili flakes garnish
Instructions
- Once you have caught a good number of large cicadas, place them in a bag and freeze them for about 2 hours. This will put them to sleep in the most humane way.
- Heat up two quarts of frying oil in a pot to 350 Degrees F.
- Prepare the Sriracha aioli by whisking together the 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, and then gently place them in the oil. Cook for 3-5 minutes until golden and crispy. Season with Korean chili flakes and sea salt