Today is Chocolate-Covered Insects Day!
Chocolate is one of the most popular flavors in the world and people will eat it on anything—strawberries, pretzels, peanuts, even bugs! This holiday honors anyone brave enough to try a bite of chocolate-covered insect.
For this exotic snack, insects are roasted to perfection then coated in chocolate. Crickets and ants are the most popular variety, and most people think they taste like chocolate-covered popcorn. You can find an impressive selection online.
In some countries, like China and Thailand, chocolate-covered insects are a delicacy. In Southern Africa, caterpillars (without the chocolate!) are an important source of protein for the indigenous people.
Test your bravery on Chocolate-Covered Insects Day, invite your friends over for a fear factor party, and sample this unusual treat!
Well, The Klutz in the Kitchen in not too brave, I mean insects, ugh! The closest the Klutz comes to insects is either prawns or crayfish therefore he has found a fabulous recipe for a delightful prawn dish, we hope you’ll enjoy it and have fun in the kitchen.
Chilli-&-Ginger Prawns
Recipe by: Abigail Donnelly
Serves: 2 – Prep time: 5 minutes – Cooking time: 5 minutes
Suggested Wine cultivar accompaniment: Gewurztraminer
Ingredients:
210 g prawns, cleaned and butterflied
2 T olive oil
Chilli-&-Ginger dressing, mix
1 red chilli, finely chopped
1½cm piece ginger, peeled and grated
2 Table spoons of soya sauce
3 Table spoons of olive oil
3 drops of sesame oil
A squeeze of lemon juice
Method
Fry the prawns in the oil over a high heat for 1 minute a side, or until opaque. Drizzle with the chilli-and-ginger dressing and serve.
