Who’s hungry? The may bug comes out in force for a couple of weeks right at the start of the rainy season and they’re quite the delicacy when you grill them up with a little salt. And fret not, they taste fairly innocuous (somewhat like crickets). They’re amazingly easy to catch – simply leave an outside light on and they will come in droves. You can take advantage of their decision to sit on the ground rather than fly and simply douse them in water. Now that they can no longer get away, just scoop them into a bucket and follow these steps:
- Clean in water and let soak overnight
- Place on plate and leave in sun during the day to dry out (as seen in the photo above)
- Grill for a short period of time
- Remove wings
- Grill again
- Add salt
The only part that takes a little technique is the wing removal. Check out the fourth and fifth photos in this series as my colleague Bazier demonstrates the two step “shake and blow” technique. By tossing the bugs up and down, the already somewhat crispy wings will naturally fall off. Then just blow gently while shaking (if you look closely at the fifth photo you should be able to see some wings coming off). We also tried a few different seasonings, including my precious american parmesan cheese and crushed red pepper, but just salt seemed to be the winner.