Best 3 Edible Spiders Recipes
In the culinary world, the realm of edible spiders beckons the adventurous foodie with a unique and intriguing dining experience. From the crispy-fried tarantulas of Cambodia to the succulent spider omelets of Laos, these eight-legged delicacies offer a fascinating fusion of flavors and textures. Embark on a culinary journey into the world of edible spiders, where six unique recipes await, each showcasing a different species and cooking technique. Discover the secrets of preparing these unusual creatures, from roasting Goliath birdeaters to stir-frying huntsman spiders, and unveil the hidden culinary treasures that lie within their delicate bodies. As you explore the diverse recipes, you'll gain insights into the cultural significance and traditional medicinal uses of edible spiders, providing a comprehensive understanding of their place in various cuisines and cultures around the globe.
Check out the recipes below so you can choose the best recipe for yourself!
CANDY SPIDERS
Create edible spiders for Halloween using gumdrops, black licorice, and chocolate nonpareils. Use these spooky candy creations to decorate our Boston "Scream" Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Cut a sliver off top of each gumdrop to expose sticky interior. Repeat with black licorice drops. Gently press cut side of 1 gumdrop (body) onto cut side of 1 black licorice drop (head). Repeat.
- Using a skewer, poke 2 shallow holes into each licorice-drop head for eyes, and poke 8 shallow holes (4 on each side) into each gumdrop body for legs. Gently press 1 nonpareil into each eye hole. Cut a small slit in the midpoint of each licorice lace, being careful not to cut all the way through, to create joints on legs. Insert 1 licorice leg into each hole in body.
CARAMEL NUT BROWN RECLUSE SPIDERS
Halloween is the perfect time of year to gather around friends and watch horror movies. Popcorn is a universally-loved treat for such a gathering and I think I've developed the perfect accent piece for your next bucket at this year's monster movie marathon-might I suggest 'Arachnophobia'? This recipe features four simple ingredients and requires just a touch of patience to make something that I promise will give even its creator the heebie jeebies. Side note: Any uneaten spiders should be discreetly placed about your home with the intent to startle yourself and others throughout the year.
Provided by ChristineMcConnell
Categories Candy
Time 3h30m
Yield 5-8 Spiders
Number Of Ingredients 4
Steps:
- Heat oven to 310 degrees and space half bag of unwrapped candies on two parchment lined baking sheets. Melt until JUST softened (Around 5-7 minutes) and pull off bits and stretch into 1" - 1 1/2" spider legs. You'll have to keep placing baking sheets into the oven to reheat and I won't lie-this part is tedious.
- Once your poor, semi-burned fingers feel like snapping and you just can't make any more, the fun begins! Using any small nuggets of candy left on your sheet, use a pair of long stemmed tweezers and torch to heat. Glue one macadamia nut and half of one peanut together. You can adhere these on a flat parchment-lined surface OR you can glue the peanut upwards on a slight angle and make spiders that look as though they're ready to pounce!
- Use a brûlée torch or hand held lighter to heat base joints of spider legs and apply 8 to each nut cluster. Once your spiders are adequately horrifying, spray the tops with a quick burst of food coloring spray and prepare to terrify and amaze your guests.
DEEP-FRIED TARANTULA SPIDER
Steps:
- In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
- With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
- Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
- Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
- Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.
Tips for Cooking Edible Spiders:
- Choose the Right Species: Not all spiders are edible, and some can be poisonous. Do thorough research to identify edible spider species in your area.
- Harvest Spiders Ethically: When collecting spiders for consumption, ensure you do not disrupt their natural habitats or populations. Avoid harvesting spiders from areas near pesticides or pollutants.
- Handle Spiders with Caution: Wear gloves and protective clothing when handling spiders to prevent bites or allergic reactions. If you are unsure about handling spiders, consider purchasing them from reputable sources.
- Clean and Prepare Spiders Properly: Before cooking, clean the spiders thoroughly to remove any dirt or debris. Remove the legs, fangs, and spinnerets to enhance the taste and texture.
- Experiment with Different Cooking Methods: Edible spiders can be cooked in various ways, including frying, roasting, grilling, or boiling. Experiment with different cooking methods to find the one that suits your taste preferences.
- Use Herbs and Spices to Enhance Flavor: When preparing edible spiders, use a variety of herbs and spices to enhance their flavor. Common choices include garlic, ginger, chili peppers, and various herbs like basil, thyme, or rosemary.
Conclusion:
Cooking and consuming edible spiders is a unique culinary experience that offers a rich source of protein and essential nutrients. By following the tips mentioned above, you can safely and enjoyably incorporate edible spiders into your diet. Whether you choose to fry, roast, grill, or boil them, experimenting with different cooking methods and flavors will allow you to discover the diverse culinary potential of these often-overlooked creatures. Remember to handle spiders with caution during harvesting and preparation, and always ensure that you have properly identified the species to avoid consuming poisonous spiders. Happy cooking and enjoy your edible spider culinary journey!
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