Finally, if you’re so inclined, cicadas can make a low-fat, high-protein snack. Dried cicadas provide a crunch with a nutty, earthy taste, according to those who’ve tried it. In their softer form, before their exoskeletons harden, others say the cicadas are “shrimp-like”. A group at the University of Maryland even published a periodical cicada cookbook titled Cicada-licious, featuring recipes for dishes such as Cicada Dumplings, Emergence Cookies and El Chirper tacos. Here is an example recipe:
Source: “CICADA-LICIOUS: Cooking and Enjoying Periodical Cicadas”
8 squares of good-quality dark, white, or milk chocolate
30 dry roasted cicadas
1. Roast cicadas for 15 minutes at 225°F.
2. Melt chocolate in a double-boiler over low heat. Dip insects in chocolate, place on wax paper and refrigerate until hardened.
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