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Curried Tempura Grasshoppers
Curried Tempura Grasshoppers is a modern Thai-influended Fusion recipe (from Odisha) for a snack of battered grasshoppers with chilli and basil leaves served with sweet chilli dipping sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Curried Tempura Grasshoppers.
prep time
20 minutes
cook time
5 minutes
Total Time:
25 minutes
Additional Time:
(+30 minutes chilling)
Serves:
4
Rating: 
Tags : CurryChilli RecipesFusion RecipesFusion Recipes
This is based on a Thai recipe for deep fried crickets in a curried beer batter served with chillies and fried Thai basil leaves with a sweet chilli dipping sauce.
If you don't want to use the grasshoppers in this recipe you could always substitute prawns.
Ingredients:
200g Grub grasshoppers, legs and wings removed
50ml light soy sauce
129g (1 cup) white rice flour
4 tbs mild curry powder
1 free-range egg
1 pinch sea salt
250m1 ice-cold Asian beer
2 cayenne chillies, sliced into rounds at an angle
handful of Thai basil leaves
80ml (1/3 cup)
sweet chilli sauce
Method:
Chill the beer in the freezer for at least 30 minutes.
In the meantime, heat oil in a wok or deep fryer to 180°C. Sift the rice flour, salt and curry powder into a bowl. Beat in the soy sauce, egg and beer.
Drop the grasshoppers into the batter and toss to coat. Lift with a spoon and drop into the hot oil, frying for about 3-4 minutes, until golden brown.
Transfer to a bowl then drop the Thai basil leaves into the hot oil. Fry for 20 seconds then remove with a spider. Toss the tempura battered grasshopers with the chilli slices and the fried Thai basil.
Serve accompanied by cold beer and the sweet chilli dipping sauce.
