Cricket protein paste
1000ml blanched crickets
4 Tbsp hemp milk
2g kosher salt
Puree into paste
In batches, scrape through a mesh sieve with a spatula to get refined paste (Reserve the coarse remnants to use in another recipe (such as a cracker)... or feed it to the chickens)
Mix in 2 Tbsp cricket savory paste and 2 g salt, then refrigerate
Yields ~350ml refined cricket protein paste.
Cricket “meat”
~2parts cooked rice (Lotus Foods jade pearl rice)
~1part cricket protein paste
Combine roughly 2:1 cooked rice with cricket protein paste and pan fry as thin patties or scramble. Adjust ratio of rice to protein based on initial small batch to get desired texture/appearance
Cricket “Larb”
Prepare cricket “meat”
Serve on lettuce cup dressed with fresh lime juice (preferably rangpur lime), cricket sate if desired for heat, and “herb sauce”
Herb Sauce for cricket “larb”
16g fresh mint
20g fresh cilantro
7g fresh vietnamese coriander (rau ram)
13g fresh thai basil
2 Tbsp water
1 Tbsp olive oil
1g kosher salt
1/4C meyer lemon juice
1Tbsp rangpur lime juice
2tsp sugar
Puree in nutribullet type blender, adjust salt to taste
1000ml blanched crickets
4 Tbsp hemp milk
2g kosher salt
Puree into paste
In batches, scrape through a mesh sieve with a spatula to get refined paste (Reserve the coarse remnants to use in another recipe (such as a cracker)... or feed it to the chickens)
Mix in 2 Tbsp cricket savory paste and 2 g salt, then refrigerate
Yields ~350ml refined cricket protein paste.
Cricket “meat”
~2parts cooked rice (Lotus Foods jade pearl rice)
~1part cricket protein paste
Combine roughly 2:1 cooked rice with cricket protein paste and pan fry as thin patties or scramble. Adjust ratio of rice to protein based on initial small batch to get desired texture/appearance
Cricket “Larb”
Prepare cricket “meat”
Serve on lettuce cup dressed with fresh lime juice (preferably rangpur lime), cricket sate if desired for heat, and “herb sauce”
Herb Sauce for cricket “larb”
16g fresh mint
20g fresh cilantro
7g fresh vietnamese coriander (rau ram)
13g fresh thai basil
2 Tbsp water
1 Tbsp olive oil
1g kosher salt
1/4C meyer lemon juice
1Tbsp rangpur lime juice
2tsp sugar
Puree in nutribullet type blender, adjust salt to taste