📝 About This Recipe
In the lush mountains of Yunnan, insects are celebrated as 'forest shrimp,' offering a sustainable and incredibly crunchy delicacy known for its deep, nutty flavor. This traditional southwestern Chinese preparation flash-fries grasshoppers and silkworm pupae with aromatic chilies, Sichuan peppercorns, and fragrant herbs to create the ultimate savory snack. The result is a spectacular contrast of textures—the light, airy crunch of the grasshoppers paired with the rich, creamy, buttery center of the silkworms.
🥗 Ingredients
The Insects
- 250 grams Large Grasshoppers (Locusts) (cleaned, wings and long lower legs removed)
- 250 grams Silkworm Pupae (fresh or high-quality frozen, thawed)
Aromatics and Spices
- 5 cloves Garlic (thinly sliced)
- 1 inch knob Ginger (peeled and julienned)
- 10-15 pieces Dried Red Chilies (deseeded and snipped into segments)
- 1 tablespoon Sichuan Peppercorns (whole)
- 3 stalks Scallions (cut into 2-inch lengths)
- 1/2 cup Fresh Cilantro (roughly chopped for garnish)
Seasoning and Frying
- 1 tablespoon Shaoxing Rice Wine (for blanching)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Five Spice Powder
- 1/2 teaspoon Sugar (to balance heat)
- 3 cups Neutral Frying Oil (such as peanut or vegetable oil)
👨🍳 Instructions
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1
Thoroughly rinse the grasshoppers and silkworm pupae under cold running water. Pat them extremely dry with paper towels; any excess moisture will cause dangerous splattering during frying.
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2
Bring a small pot of water to a boil. Add the Shaoxing rice wine and the silkworm pupae. Blanch for 2 minutes to remove any 'earthy' scent, then drain and pat dry again.
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3
In a small bowl, whisk together the salt, five spice powder, and sugar to create a uniform seasoning dust.
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4
Heat the frying oil in a wok or deep skillet to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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5
Carefully lower the silkworm pupae into the oil. Fry for 4-5 minutes until the outer shells become golden and crispy. They should feel light when moved with a slotted spoon. Remove and drain on a wire rack.
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6
Increase the oil heat slightly to 375°F (190°C). Flash-fry the grasshoppers in batches for about 1-2 minutes. They cook quickly and will turn a vibrant golden-brown. Remove and drain.
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7
Carefully pour out the frying oil, leaving about 2 tablespoons in the wok.
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8
Over medium heat, add the Sichuan peppercorns to the oil until fragrant (about 30 seconds). Do not let them burn.
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9
Add the sliced garlic, julienned ginger, and dried chili segments. Stir-fry for 1 minute until the chilies darken slightly and the garlic is aromatic.
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10
Return both the fried grasshoppers and silkworm pupae to the wok. Increase heat to high.
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11
Toss vigorously for 1 minute to coat the insects in the aromatic oil. Sprinkle the prepared seasoning dust evenly over the mixture while tossing.
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12
Add the scallion lengths and half of the cilantro. Give it one final, quick toss (about 15 seconds) so the scallions just begin to wilt.
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13
Transfer the mixture to a warm serving platter, ensuring all the crispy bits of garlic and chili are included.
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14
Garnish with the remaining fresh cilantro and serve immediately while the textures are at their peak.
💡 Chef's Tips
Always ensure the insects are bone-dry before frying to achieve maximum crispness and avoid oil splatter. If you are new to eating silkworms, remember that the exterior is crunchy but the interior is soft—this is the intended texture. Do not over-fry the grasshoppers; they are lean and can become bitter if charred. For an extra Yunnan touch, add a pinch of toasted ground Erjingtiao chili for a smoky depth. You can find high-quality edible insects at specialty Asian markets or reputable online 'entomophagy' suppliers.
🍽️ Serving Suggestions
Serve as a 'Jiu Cai' (alcohol food) alongside a cold, crisp lager or a bold Yunnan Pu'er tea. Pair with a side of spicy pickled radish or cucumber salad to cut through the richness of the fried insects. Place in the center of the table as a conversational appetizer for a multi-course Yunnan-style feast. Serve with a small dish of extra chili-salt for those who prefer an even bolder flavor profile.