Have you always wanted to travel the world's flavors without leaving your kitchen? With EatEct, it's possible – and much tastier than you might imagine. From cricket flour and crispy grasshoppers to Mopane caterpillars, these protein-rich little wonders will awaken your taste buds. Let yourself be guided by these five traditional recipes, all easily adapted with our products.
Mexico: Tacos with chapulines, tropical version
Oaxaca is full of markets where chapulines (grilled grasshoppers) are seasoned with lime and chili. For a homemade version:
- EatEct tip : replace 2 tbsp of cricket flour with 50 g of dehydrated chapulines.
- Heat your tortillas, sprinkle them with flavored flour or whole insects, add avocado, coriander, red onion.
- A squeeze of lemon, a drizzle of olive oil and you're done!
Thailand: Tamarind crickets, perfectly crispy
Imagine yourself in a Bangkok alley, where street food is sizzling:
- Rehydrate 100g of EatEct crickets in a little warm water.
- Marinate them for 15 minutes in a sauce of tamarind, garlic and palm sugar, before frying them quickly.
- The result: an addictive sweet and sour snack, perfect for happy hour.
Japan: sweetness and umami with Inago no tsukudani
In the Land of the Rising Sun, grasshoppers are simmered in a soy-mirin syrup:
- Mix together 3 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sugar and a little ginger.
- Let it reduce for 10 minutes over low heat, coating 80g of insects well.
- Serve over steamed rice, it's simple and surprisingly comforting.
Southern Africa: Spicy Mopane Caterpillar Stew
Traditionally, Mopane caterpillars are enjoyed in a sauce:
- Sauté onion, pepper and tomatoes with 1 tsp of mild curry.
- Add 150g of EatEct caterpillars (or 3 tbsp of cricket flour for a change) and simmer for 15 minutes.
- Serve with rice or flatbread for a warm, satisfying and flavorful meal.
Southern China: Bamboo worm stir-fry express
A quick stir-fry that combines the freshness of vegetables with a protein surprise:
- Rehydrate 100g of bamboo worms, drain.
- Hot wok: garlic, ginger, carrot, courgette, celery stalk.
- After a few minutes, add the worms and a splash of vegetable oyster sauce, then sauté for another 2 minutes.
Our tips for success
- Clever dosage : for discreet use, replace 10–20% of your usual flour with cricket flour.
- Colour tip : mix with rice flour for a lighter result.
- Where to source : all our insects and flours are available on the EatEct shop .
Ready to surprise your guests and stock up on sustainable protein? Share your creations with #EatEctVoyage and discover our gift sets to extend the adventure. Enjoy your meal, and bon voyage!