Cooking the silkworm pupae
Photo courtesy 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 sampling fried silkworms
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."
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