Tempura Cicada Recipe with Sriracha Aioli (2024)

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Living in the epicenter of Brood X you know I had to put together a Cicada Recipe.

Since I'm not a frequent eater of bugs, I figured a tempura-battered cicada would be a great introduction to eating cicadas.

Pair the Tempura Cicada with a spicy Sriracha Aioli, and you get yourself a tasty appetizer that's so good you can probably only make it once every other decade.

How To Catch Cicadas

There's no magic method. We went out in the woods, and they were literally on every bush and tree around. Just pick them up by the back, pinch together the wings so they can't fly away, and toss them in a bag.

Dont worry, they don't bite. Cicadas are just big, clumsy bugs, so they are pretty easy to just grab with your fingers.

I assume a butterfly net would work as well if you don't want to handle them.

Are Cicadas Edible?

As far as I can tell, they sure are. I rinse them off in warm water and then pat them dry before frying.

In other parts of the world, eating bugs is fairly common and an outstanding source of protein.

To learn more about how to eat Cicada Recipes checkout this Article in Forbes from a Top Nutritionist.

Tempura Cicada Recipe Ingredient List

Ingredients:

• 36CicadasWings Removed
• ¾CupFlour
• ¼CupCornstarch
• 8ozSprite
• 1tbspThai Lime Seasoning,Spiceology
• 2 Quarts Canola Oil (for Frying)

Sriracha Aioli

• ½CupDukes Mayonaise
• ¼cupSriracha
• 1tbspLime Juice

Instructions

1. Once you have caught a good number of large cicadas, place them in a bag and freeze them for about 2 hours. This will put them to sleep in the most humane way.
2. Heat up two quarts of frying oil in a pot to 350 Degrees F.
3. Prepare the Sriracha aioli by whisking together sriracha mayo and lime juice until smooth, Refrigerate until ready to serve.
4. Prepare the tempura batter by mixing together one egg, flour, cornstarch, sprite and thai lime seasoning or any spicy seasoning you have on hand.
5. Remove the cicada wings, then rinse under warm water, drain, and pat dry with a paper towel.
6. Dip the cicadas one at a time in the tempura batter, then gently place in the oil. Cook for 3-5 minutes until golden and crispy. Season with Korean chili flakes and kosher salt

Tips for Cooking Cicadas

• Freeze the cicadas for a few hours so they are easy to work with. You'll need to remove the wings, and it's easier if they're not moving around.
• Rinse them off under warm water, then pat dry.
• Chill the tempura batter for at least 30 minutes. If the batter is too thin, just add a little more flour. If too thick, add a little more sprite.
• Use a probe thermometer to keep an eye on the temperature of the oil. If it's too hot, the batter will burn, and if it's too cold, it will be greasy and not as crispy.
• If you have extra cicadas they also make great bait for fishing so keep them in the freezer and catch yourself a big ole catfish next time you're fishing.

Other Awesome Recipes NOT Made With Cicadas

• Spicy Horseradish Aioli Dipping Sauce
• Air Fried Crab Cake Egg Rolls w/ Old Bay Aioli
• Spicy Sriracha Mayo Burger Sauce
• Sriracha and Honey Wing Sauce
• Jameson Mustard Glazed Cast Iron Pork Chops