Cooking the silkworm pupae
Photo Coutesy of Zachary Huang

Method:
Fry the larvae in hot oil. No salt or spices are necessary as the larvae taste fine on their own.

Zachary comments: "(The silkworms) tasted pretty good. You have to remove the midgut which is the only recognizable organ in the whole pupa. I suspect that the pupae were in a diapause stage, therefore all the rest of the adult tissue was not formed yet. The texture was sponge-like. Slightly salty. Lots of fat. Presumably very nutritious."