Reprinted with permission from “The Eat-A-Bug Cookbook” by David George Gordon.
Makes 4 servings
2 cups canola or vegetable oil
2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed
1 cup tempura batter (see recipe)
1 teaspoon smoked paprika
In a deep saucepan or deep-fat fryer, heat the oil to 350 degrees F.
With a sharp knife, sever and discard the abdomens from the 2 tarantulas. Singe off any of the spider’s body hairs with a crème brûlée torch or butane cigarette lighter.
Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
Deep-fry the spiders, 1 at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
Use a sharp knife to cut each spider in 2 lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider’s paired fangs, which are tucked away in the head region.
TEMPURA BATTER
1 medium egg
1/2 cup cold water
1/2 cup all-purpose flour
1/2 teaspoon baking soda
Beat the egg in a small mixing bowl until smooth. Slowly add the cold water, continuing to beat until evenly mixed. Add the flour and baking soda and beat gently until combined; the batter should be a bit lumpy.
Let the batter sit at room temperature while heating the oil.
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