These chapulines, or grasshoppers, are delicious when wrapped in a corn tortilla and drenched in chile sauce, or on their own as a quick snack. They are very popular in Oaxaca, Mexico where they are consumed on a daily basis. Chapulines are very high in protein yet very low in fat and have a wonderful crunchy texture when cooked properly. Grasshoppers in abundance are hard to find, and even in Mexico they are only found in certain states. But if you do come across a good Chapulines source, you can use this recipe for fantastic results. Grasshoppers can sometimes contain parasites, so cooking them thoroughly is very important.
- 1 lb chapulines
- 3 cloves of garlic (peeled and chopped)
- 1 serrano chile (seeded and diced)
- 1 lime cut into wedges
- 1/2 of an onion (chopped)
- 1/2 cup oil (for frying)
- Dash salt (or to taste)
- You will need to pull the wings and legs off of each chapuline.
- Heat the oil in a shallow pan and saute the garlic, chile and the onions until the onions are translucent.
- With a slotted spoon, remove and discard the onions, chile and the garlic from the oil, leaving the oil in the pan.
- Saute the chapulines in the oil until they are brown and crispy.
- Remove the chapulines and drain them well, on paper towels.
- Sprinkle salt over the top, and then squeeze some lime over them. You can enjoy them as a snack or use as a filling for tacos.
|Nutritional Guidelines (per serving)|