Bert Christensen's Weird & Different Recipes
Dish of bugs
Fried Giant Silkworm Pupae
Frying Pupae
Cooking the silkworm pupae
Photo Coutesy of Zachary Huang
Fry the larvae in hot oil. No salt or spices are necessary as the larvae taste fine on their own.
Eating larvae
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."