Scorpions are quite tasty. I would compare the taste to chicken skin. They were placed on a stick and deep fried for the ultimate crunch. However, I prefer the smaller ones over the large ones. I believe the smaller scorpions are more flavorful. Several questions came up about the venom inside the scorpion. I watched a Youtube video about cooking bugs, and the portion of the tail that holds the poison is cut off before it is deep fried. Furthermore, deep frying these critters also eliminates any additional risks or side-effects that we may have encountered.
The following is a link that explains how scorpions are prepared: http://www.youtube.com/watch?v=AkrMAcKAflI. The chef in this video first cuts off the tip of the tail (where the venom is stored), and then dips the scorpion in milk. Next, he placed the scorpions inside a bowl filled with corn meal. Finally he cooked them in melted butter for one minute on each side, while seasoning them with salt, pepper, and lemon. Myself and the host of this particular video may be in a slight disagreement. He believes that it taste like crab, whereas it taste like chicken skin to me. Nevertheless, we both enjoyed it.
Also, Jake and I had a rough experience with the claws. Apparently, we were suppose to suck or pull the meat out of the claws. At the night market we unsuccessfully tried to bite right through it (Not a good idea).
For those interested in trying something new, I believe that you will be pleasantly surprised with scorpions.
I read slack-jawed as I cannot help marvel at the complete transformation that you went through on this trip in terms of culinary courage. Very interesting topic, experiential anecdotes, and thoroughness of research earns you 10 points.
ReplyDelete