4

This Halloween: Fried Spiders

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

Tis the season, so I thought I'd share my own recipe for deep fried tarantula, in case anybody out there wants to serve them at tomorrow night's Halloween party. Usually I try to allocate one tarantula per guest, so you'll have to adjust the recipe depending on how many diners you're serving. It's actually amazingly easy to prepare, and the live spiders can be frozen until you're ready to use them (note to animal rights' activists -- freezing is a painless and humane death). Tarantulas can be purchased from many pet stores -- Pet Supermarket and Mark's Ark in Lake Worth usually have them.

Gail's Crispy Tarantulas

serves six

6 live or frozen tarantulas

1 tbs coarse sea salt

1 tsp Spanish style smoked paprika -- hot or sweet

1 tsp brown sugar

2 cloves fresh garlic

3 cups peanut oil

Combine paprika, MSG, sugar, and salt in a large bowl (an aquarium works well if the spiders are still alive). Toss spiders in the mixture, or sprinkle it over them and let them walk around in it for awhile until they're thoroughly coated --the spice mixture will get caught in their little hairs.

Meanwhile, heat peanut oil in large pot or wok until just below the smoking point. Add garlic (be careful not to burn it). When oil is ready toss spiders into the pot as quickly as possible and cook for 4 to 5 minutes until they are golden and the legs are crispy. To test for doneness: Legs should be crackly, interior of head the consistency of white chicken, and abdomen just slightly runny.

Serve on individual plates with a wedge of lemon. If you'd like them to taste a bit more authentic, or Cambodian style, substitute MSG for the Spanish paprika. Here's how they look in Phenom Pen:

Booooo-n Appetite!

-- Gail Shepherd

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in South Florida.

 

Join the New Times community and help support independent local journalism in South Florida.