These recipes are two of the most culinarily exciting uses of crickets that we created over the years. The focus is purely on the flavor of the crickets, providing platforms for delivering that flavor into other dishes, such as the Lemongrass Cricket Soup recipe on this site.
Cricket Savory Paste:
30g (~1/2C) chopped garlic
6 tbsp walnut oil
2g chili flakes
110g (~2C) deep fried, delegged crickets
2.5g microplaned rangpur lime zest
.4g cayenne
.5g ground galangal
.3g white pepper
6tsp koji sauce
Sautee garlic in walnut oil until golden, add remaining spices and lime zest, cook ~10seconds to pasturize. Transfer to food processor, add crickets and koji sauce, puree and store in refrigerator
6 tbsp walnut oil
2g chili flakes
110g (~2C) deep fried, delegged crickets
2.5g microplaned rangpur lime zest
.4g cayenne
.5g ground galangal
.3g white pepper
6tsp koji sauce
Sautee garlic in walnut oil until golden, add remaining spices and lime zest, cook ~10seconds to pasturize. Transfer to food processor, add crickets and koji sauce, puree and store in refrigerator
Cricket Sate Paste:
4-5 Tbsp Suncoco oil (sunflower coconut blend)
½ Tbsp whole annatto seeds
23g (~1/4C) finely chopped shallots
21g (~3Tbsp) lemongrass (tender parts finely chopped in food processor)
20g (5 cloves) finely chopped garlic
6g (~1Tbsp) crushed aleppo pepper
1Tbsp cricket savory paste
.5G kosher salt
Heat oil and annatto seeds over medium to infuse color into oil, swirling pan occasionally until seeds have thoroughly darkened and the oil has a deep red/orange color. Remove seeds from oil
Soften the shallots in the oil (1-2min), add the lemongrass and cook another 2 min
Add garlic, crushed pepper, cricket savory paste, and salt, cook 1 min. Add an extra Tbsp of annatto infused oil if necessary for consistency, remove from heat and cool.
½ Tbsp whole annatto seeds
23g (~1/4C) finely chopped shallots
21g (~3Tbsp) lemongrass (tender parts finely chopped in food processor)
20g (5 cloves) finely chopped garlic
6g (~1Tbsp) crushed aleppo pepper
1Tbsp cricket savory paste
.5G kosher salt
Heat oil and annatto seeds over medium to infuse color into oil, swirling pan occasionally until seeds have thoroughly darkened and the oil has a deep red/orange color. Remove seeds from oil
Soften the shallots in the oil (1-2min), add the lemongrass and cook another 2 min
Add garlic, crushed pepper, cricket savory paste, and salt, cook 1 min. Add an extra Tbsp of annatto infused oil if necessary for consistency, remove from heat and cool.