This recipe for Stir Fried Home Crickets with Black Bean & Chilli is provided courtesy of Chef and Restaurateur, Kylie Kwong.
It was served earlier this year during the Billy Kwong Chinese New Year Banquet where Kylie launched a further evolution of her philosophy, her desire for Australians to understand and embrace sustainable food.. by introducing edible insect dishes on to the Billy Kwong menu.
Kylie kindly shared the recipe.. although she did request that I road test this “off the top of her head” home version of the recipe. The results were stunningly good (see the home test below): salty, spicy, the sweet caramelisation and the textural crunch.
Stir Fried Home Crickets with Black Bean & Chilli
Serves 4 as part of a banquet
30g (1 cup) roasted baby home crickets
2 x tablespoons peanut oil
Black Bean and Chilli Sauce:
2 x red eshallots finely sliced
1 x tablespoon ginger julienne
2 x garlic cloves, roughly chopped
1 tablespoon salted black beans
2 tablespoons of shao hsing wine or dry sherry
1 teaspoon white sugar
1 tablespoon organic tamari
1 teaspoon organic brown rice vinegar
½ teaspoon sesame oil
1 large red chilli, sliced on the diagonal
Heat the oil in a hot wok until surface seems to shimmer slightly.
Add eshallots, ginger, garlic and black beans and stir-fry over a high heat for 30 seconds, stirring constantly to ensure black beans do not burn.
Add wine or sherry and stir-fry for 30 seconds. Add sugar, tamari, vinegar and stir-fry for a further minute. Lastly, add crickets, chilli and sesame oil and stir-fry for a further 30 seconds.
Home Recipe Road Test
Ingredients gathered, including the roasted crickets (courtesy of Syke Blackburn and an online order via www.ediblebugshop.com.au). Optionally, you could substitute the crickets with chicken fillets, but I was going “authentic” and wanted to share the unique dining experience with the family.
.. do you know how hard it is to take photos, add aromatics and sauces, and flash fry at the same time?
Professional looking, super tasty result.
Thanks Kylie.. a winning dish, consumed with gusto by three out of four family members.. yes, we had one abstainer.
This article was originally published at Inside Cuisine, 14 November 2013 and written by Kurt Huth