How to prepare superworms?

by | May 1, 2020 | Entomophagy | 0 comments

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I’ve eaten fried crickets, mealworms and silkworms I purchased from stores before, but today I tried for the first time to cook some of the superworms from my farm. I put them in the frying pan with some oil, salt and pepper.

Many of them outright exploded, leaving a half-empty shell, and most of them started leaking hot air or liquid which caused the hot olive oil to jump everywhere.

How is it recommended to cook superworms? In the oven? Or cook them in water? Their shell was also very chewy, a lot more than I expected. The taste was fine, but I don’t feel the shrimp-like flavor I’ve been hearing about.

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