BBQ crickets - 70g
Dehydrated crickets paprika flavour
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Crickets are the most sustainable protein on Earth. There are significant economic and environmental reasons to be eating insects: Crickets require less land, water, feed and energy than many other popular protein sources including beef, chicken or pork
Cooked crickets can be eaten plain, sprinkled on salads, and used in soups and stews. Dry roasted crickets have a nutty flavor and can replace nuts when baking cookies and cakes. They can also be ground and mixed with flour as an added source of protein. Their uses when cooking is almost limitless. Crickets can also be turned into sweet or spicy treats. They can be dipped in chocolate, candied, covered with cinnamon & sugar, or salted. You can sprinkle barbeque, cheese, salt & vinegar, and other flavored seasonings onto them just like you would with popcorn or potato chips
88,8 freeze dried crickets (Gluten, can contain of crustaceans), Viking salt (salt, onion, smoked salt, dextrose, pepper, turmeric, aroma), smoked paprika (paprika, smoke flavor), onion, ground cumin, garlic powder, smokey chipotle (salt, herbs and spices, (chipotle chili, ginger coriander, thyme), natural onion flavor, dried vegetables, onion, antioxidant (E300), naturally smoked maltodextrin (potato), spice extract, black papper, anti-caking agent (E551, E341), garlic, garlic oil), black pepper.
Nutritional value per 100 g.
Energy 1848 KJ/440 kcal, fat 17,5, of which saturated fatty acids 6,5 g, carbohydrates 2,5g., of which sugars 0g, fribre 8,5 g, protein 64 g, salt 4,2 g.
Locust and cricket chermoula (appetizer)
Crickets with chermoula butter, an easy edible recipe by chef Daniel Creedon: are you brave enough to enjoy the unique taste of this appetizer?
For the cricket:
15 ml. vegetable oil
150 g. baby spinach
100 g. crickets
1 lime, lime juice
For the chermoula butter
1 small handful, fresh leaves coriander
2.5 g. smoked or sweet paprika (depending your taste)
50 g. slightly softened butter
1 good pinch of salt
1 cloves, minced garlic
1,25 ground cumin
chili powder (to taste)
How to make it?
First chop the coriander leaves and mix with the other ingredients for the chermoula butter, set this aside for now.
Heat the oil in a wok over a moderate heat, add the crickets and stir fry for around 1 to 2 minutes until the spitting subsides.
Add the chermoula butter and stir until completely melted.
Add the baby spinach and toss vigorously until the spinach starts to wilt.
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