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Indonesian fried grasshoppers (belalang goreng)

Indonesian fried grasshoppers (belalang goreng)

Snacks

A specialty of Gunung Kidul, near Yogyakarta: cleaned grasshoppers marinated in a mixture of garlic and chili paste, then deep-fried until crispy.

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Recipe from Agathavidya, adapted by Recette de cuisine · · updated on

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In the Gunung Kidul region of Java, fried grasshoppers (walang goreng) are sold along the roadsides and eaten as a snack, similar to potato chips.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Resting5 min
  • Total40 min
  • DifficultyEasy
  • Cooking methodFrying

Ingredients

4 people
  • $0.43
  • $0.44
  • $0.53
  • $0.12
  • $0.01

Directions

  1. Wash the grasshoppers, remove the garlic and any impurities, and then wash them again carefully. ≈ 2 min
  2. Mince the garlic, the chili peppers, the salt, the pepper, and the seasoning paste. ≈ 2 min
  3. Cook the dough in a little oil until it is browned, then add a bit of water and continue cooking.
  4. Add the crickets, let them soak in the seasoning, then drain them. ≈ 2 min
  5. Heat a large amount of oil in a wok.
  6. Fry the seasoned grasshoppers until they are thoroughly dry and crispy.
  7. Drain them and serve. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 500 g of live crickets
  • 1/4 cup of frying oil, plus extra for cooking
  • 5 cloves of garlic
  • 1 teaspoon of pepper
  • 1 tablespoon of salt
  • 1 teaspoon of flavor enhancer or bouillon powder
  • 3 large red chili peppers
  • 3 chili-pepper birds
  • 1 packet of seasoning (powdered broth)

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