Best Deep Fried Tarantula Spider Recipes
DEEP-FRIED TARANTULA SPIDER
Steps:
- 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 away in the head region.
DEEP-FRIED TARANTULA
Unlike heavily armored grasshoppers, beetles, and other land anthropods, tarantulas wear an outer layer of chitin that is comparatively thin and pliable. That's right: their eight muscular limbs are chewy, not crunchy. As such, the plentiful meat on one of these animals is more accessible and, hence, the makings for a savory spider soirée.
Provided by The Eat-a-Bug Cookbook
Yield 4
Number Of Ingredients 8
Steps:
- To make the batter, beat the egg in a small mixing bowl until smooth. Slowly add the cold water, continuing to beat until evenly mixed. Add the flour and baking soda and beat gently until combined; the batter should be a bit lumpy.
- Let the batter sit at room temperature while heating the oil.
- In a deep saucepan or deep-fat fryer, heat the oil to 350 degrees.
- 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 away in the head region.
HOW TO COOK TARANTULA SPIDERS
Properly prepared tarantulas make one of the most delicious and texturally satisfying entrées and are on a par with another tasty delight, the lobster. You might think this is a typical recipe hyperbole... until you read what "The Bug...
Provided by wikiHow
Categories Asian Cuisine
Number Of Ingredients 6
Steps:
- Whisk an egg in a medium mixing bowl.
- Stir in 1 cup chilled seltzer water. The sparkling water makes for a lighter batter, though you can use tap water or bottled water- the colder, the better.
- Add the flour and corn starch a bit at a time, stirring minimally. Traditional batter (in Japan) is made by stirring briefly with a couple of chopsticks. It is okay to leave lumps in the batter and is best not to over-stir the batter as doing so tends to toughen the coating. Make the tempura batter just before use. It is best made fresh and not stored for later use.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
