INGREDIENTS
- 30 crickets
- 1 coconut, grated
- 50 g peanut
- 1 tbsp m ‘sow soup
- 1 tbsp fish sauce
- 1 tsp sugar
- ½ tsp salt
- ½ litter oil
METHOD
Crickets Deep Fry
Catch alive cricket to cage. Grate coconut then allow them to eat until. Roast peanut then skinned, save it as whole. Head of crickets are kept, and hole at the tail of cricket for stuffing.
The upper legs if cricket are delicious so leaf attached to the body. Then stuff the roasted peanut into the body then marinate it with, sugar, m ‘sow soup until well mixed.
Pour oil in pen over the heat and let it hot, place the marinate crickets and deep fry until golden and crunchy, remove and drain.