Like other insects, edible grasshoppers are nutty in flavour – but their flavour is much more delicate, making them a great vessel for other flavours. Gram for gram, grasshoppers contain more protein than beef and are best when fried – but be sure to remove the legs and wings first! Try deep-frying the freeze-dried grasshoppers in a tempura batter and serve them hot with a sweet chilli dipping sauce. Or coat in soy sauce, maple syrup and chilli flakes, then roast until sticky and crunchy for a topping for noodles or fried rice.
Edible insects are widely considered to be the food of the future. As a percentage of their bodyweight, insects contain more protein than any other food source. As the global population continues to grow and modern-day farming methods take their toll on the environment, farming edible insects is rapidly taking centre stage as the most sustainable method of making sure everyone has access to the nutrients they need. Grub are doing their part to bring the future of sustainable food to the UK – now.
Once opened store in a cool, dry place and consume within 1 month.
Ingredients: grasshoppers. Allergy advice: shellfish allergy sufferers may also be allergic to insects.
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