Serves: 4 Persons
Preparation time: 1 day
Cooking time: 1 hour
Techniques: Boiling, blending, drying, deep frying
Method
- Dry the crickets until completely dry.
- Boil Buckwheat grains and risotto rice until overcooked.
- Strain water out from risotto rice and buckwheat, save the water.
- Crush the crickets in a food processor gently.
- Blend the grains with the leftover water and salt in a blender, until smooth and shiny. Add fresh water if needed.
- Spread the mass on a silicone mat, and dry in room tempature until completely dry.
- Heat oil to 210 Degrees Celsius and crack pieces from the dried cracker and gently fry them in hot oil, until the cracker expands.
- Dry on top of a paper and sprinkle salt on top.
Recommendations
Instead of buckwheat, quinoa or millet works the same way.
20211.4.2021
Ingredients