Try Rasmus Leck Fischer’s insect popcorn
What you need:
6 dl water
2 dl tapioca flour or rice flour
1 tsp. salt
1.8 ounces mealworms or preferably other insects.
Neutral oil or deep fat.
Cep Salt: 3.5 ounces dried ceps, 0.7 ounces salt, 0.7 ounces onion powder, 1 tsp. vinegar powder. Blend the ceps, salt, onion powder and vinegar powder to fine dust and store it in an airtight container.
Whisk water and tapioca flour together and boil it with salt and a teaspoon of cep salt. Add mealworms and stir further, make sure the mixture does not burn. When the mixture is tough and transparent, it is ready to be rolled out.
Grease two pieces of baking paper with little oil and roll out the sticky mixture with approximately 0.08 inches distance. Dry it in the oven at 90 degrees for four hours until it is as hard as plastic. The dough has to be dry to let go of the baking paper.
Heat a pan with neutral oil up to 80 degrees and fry the small pieces of the insect chips for a few seconds until they puff up. Put then on a paper towel and sprinkle with the cep powder before serving.
Delicious popcorn that crunch more than corn.
Photo: Flemming Gernyx
Om Lars Lund
Danish horticulturist and journalist
Lars Lund has for many years engaged in the garden and greenhouse. Lars has published many books about greenhouses, and he has participated in many Danish horticultural TV shows. He is a walking garden encyclopaedia, and he has answers for most basic cultivation questions – also the more ambitious ones.