Paprika buffalo worms - 80g
Paprika buffalo worms
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If you fancy giving entomophagy a whirl, there’s no better place to start than with these tiny Buffalo Worms!
High in protein, low in fat and low in carbohydrates, these tasty Buffalo Worms are great for snacking on throughout the day to help boost your protein intake.
They’re also nutrient dense and packed with plenty of essential minerals, like copper, iron, magnesium, riboflavin and zinc to help keep your body in tip top condition.
Eating insects like these delicious Buffalo Worms not only benefits you in terms of your health, it’s also great for the environmentas insects promoted as food emit considerably fewer greenhouse gases than most livestock!
Sourced from sustainable stocks and freeze-dried for your tasting pleasure, can be used as a crunchy salad topper or an alternative, protein packed topping for pasta.
91.7% freeze-dried buffalo worms (Gluten, can contain of crustaceans 3,7% smoked paprika (paprika, smoke flavor), salt, garlic powder, smoky chipotle (salt, herbs and spices (chipotle chili, ginger, coriander, thyme), naturally onion-aroma, dried vegetables, onion, antioxidant (E300) naturally smoked maltodextrin (potato), spice extract, black pepper extract, anti-caking extract (E551, E341), garlic, garlic oil)
Nutritional value per 100 g
Energy 1955 KJ/464 kcal, fat 23.3 g, of which saturated fatty acids 7.5 g, carbohydrates 7.9 g, of which sugars 0 g, fibre 5.4, protein 53 g, salt 2.2 g.
Garlic buffalo worm salad
10g buffalo worms
150g toasted peanuts, crushed in a pestle and mortar
300ml tamarind water
100ml soy sauce
300g palm sugar
6 leaves baby gem lettuce
10 whole mint leaves roughly torn
Small handful washed coriander
20g pomegranate seeds
2 garlic cloves, crushe
300ml vegetable oil (for deep-frying crickets)
How to make it?
In a small saucepan heat the vegetable oil to 160 degrees, then add the crushed garlic cloves to infuse the oil. Once the oil is up to temperature, fry the buffalo worms for 3-4 minutes until they are crunchy and garlic-infused (they will stop making noise in the oil when they are ready, as all the moisture will be extracted, making them crunchy). When cooked, remove from the oil and leave to drain on kitchen roll.
On a medium heat, combine the palm sugar and tamarind water, stirring regularly to ensure the sugar does not stick to the pan. Once melted, add the peanuts and soy sauce, then remove and leave to cool. Check the seasoning as it may need some adjustment – it should taste sweet and sour with a savoury, salty edge.
Lastly, prepare the vegetables and fruit for the salad. Slice the pomegranate in half, across the core, then hit the skin side with a spoon in order to get all the edible seeds out. Remove the core and the stems of the fennel and slice the flesh into bite-sized pieces. Slice the cucumber and baby gem lettuce, then combine in a mixing bowl. Add a generous helping of the salad dressing and serve.
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