For the grasshoppers and veg
15-20 Eat Grub grasshoppers (per person), legs and wings removed 50ml light soy sauce 200g chopped seasonal veg
For the tempura batter
1 cup white rice flour 4 tbs mild curry powder 1 free-range egg 1 pinch Malden sea salt 1 cup icy cold beer – leave in freezer for 30 mins before use 1 litre vegetable oil Sweet chilli sauce to serve with
Everyone loves tempura, and you’ll love this. Because of it’s delicious flavour, crispy texture and environmentally friendly credentials.
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Chop your local seasonal veg – we’ve used courgettes for our recipe – into nice long pieces of 0.5 to 1cm thick, and pre roast for 15 minutes at 180 degrees Celsius having lightly seasoned and oiled.
Coat the grasshoppers in the soy sauce then cover with tin foil and get ready to roast in an oven on After 10 minutes of the veg being in the oven, drop the temperature to 160 degrees, and dry roast the grasshoppers for 5 minutes along with the veg.
For the tempura batter In the mean-time, sift the rice flour and curry powder together then add the salt. In a separate bowl beat the beer and the egg together until smooth and pale (beat the bubbles out of the beer). Once combined add this wet mixture to the dry mixture and whisk together, be sure not to overwork the gluten in the flour (a few small lumps are fine).
Then, heat the oil in a deep pan to around 170 degrees. Use the chop sticks to dip the soy roasted grasshoppers and veg, one by one, into the batter and then fry for around 30 seconds on each side or until golden. Once golden brown, remove and drain on kitchen towel. Be sure to remove as much oil as possible. The key to a good tempura is to have a cold batter going into hot oil. The temperature exchange causes air bubbles in the batter which create more of a crunch when eaten. Serve the tempura grasshoppers with sweet chilli sauce and garnish with thinly sliced long red chilies.