Post by Deleted on Jan 28, 2015 11:59:46 GMT -5
Fried Tarantulas
ingredients
2 cups canola or vegetable oil
2 frozen adult Texas brown, Chilean rose, or similar-sized
tarantulas, thawed
1 cup tempura batter
1 teaspoon smoked paprika
preparation
In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
With a sharp knife, sever and discard the abdomens from the two
tarantulas. Singe off any of the spider's body hairs with a crème
brûlée torch or butane cigarette lighter.
Dip each spider into the tempura batter to thoroughly coat. Use a
slotted spoon or your hands to make sure each spider is spread-
eagled (so to speak) and not clumped together before dropping it
into the hot oil.
Deep-fry the spiders, one at a time, until the batter is lightly
browned, about 1 minute. Remove each spider from the oil and place
it on paper towels to drain.
Use a sharp knife to cut each spider in two lengthwise. Sprinkle
with the paprika and serve. Encourage your guests to try the legs
first and, if still hungry, to nibble on the meat-filled
mesothorax, avoiding the spider’s paired fangs, which are tucked
under the head.
www.epicurious.com/recipes/food/views/Deep-Fried-Tarantula
-Spider-51184810
We had a Cambodian restaurrant on Bleecker St but it closed.
ingredients
2 cups canola or vegetable oil
2 frozen adult Texas brown, Chilean rose, or similar-sized
tarantulas, thawed
1 cup tempura batter
1 teaspoon smoked paprika
preparation
In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
With a sharp knife, sever and discard the abdomens from the two
tarantulas. Singe off any of the spider's body hairs with a crème
brûlée torch or butane cigarette lighter.
Dip each spider into the tempura batter to thoroughly coat. Use a
slotted spoon or your hands to make sure each spider is spread-
eagled (so to speak) and not clumped together before dropping it
into the hot oil.
Deep-fry the spiders, one at a time, until the batter is lightly
browned, about 1 minute. Remove each spider from the oil and place
it on paper towels to drain.
Use a sharp knife to cut each spider in two lengthwise. Sprinkle
with the paprika and serve. Encourage your guests to try the legs
first and, if still hungry, to nibble on the meat-filled
mesothorax, avoiding the spider’s paired fangs, which are tucked
under the head.
www.epicurious.com/recipes/food/views/Deep-Fried-Tarantula
-Spider-51184810
We had a Cambodian restaurrant on Bleecker St but it closed.
