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Place cicadas on waxed paper; brush with egg white mixture and set aside. 4. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Place a cicada on top of each ball, pressing lightly. 5. Bake in a 375° oven for 8-10 minutes or until edges are set.
Place cicadas on waxed paper; brush with egg white mixture and set aside. 4. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Place a cicada on top of each ball, pressing lightly. 5.
Melt chocolate in a double-boiler over low heat. Dip insects in chocolate, place on wax paper and refrigerate until hardened. 1. Collect roughly 2 cups of cicadas, keep them in a bucket (with a lid) with an inch of water inside. Wet wings means they won’t fly off! Dry on a towel, pluck wings and legs, and set aside.
Just make sure to remove any hard bits before eating them. Given the cicadas’ crunchy exterior, they work great in dishes where some crunch is already expected. For example, they can be tempura fried, or pan-fried fresh and used as the protein in tacos.
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