Fried spider
Fried spider is a delicacy offered in various regions of Cambodia , made from the tarantula species Haplopelma albostriatum , for which Skuon (about 75 kilometers north of Phnom Penh ) is particularly known.
It is not fully understood when and why this preparation of spiders for food was started. It is assumed, however, that hunger and lack of food caused the population to resort to this food during the rule of the Khmer Rouge .
Preparation and taste
First of all, the two poisonous claws on the mouth of the roughly palm-sized spiders are torn out, then they are rolled alive in a mixture of glutamate , sugar and salt ; Crushed garlic is first fried in oil until it starts to smell, then the still living spiders are added and fried together with the garlic until the spider legs are almost solid.
The legs are described as crispy, the meat of the spider's head as a tasty mixture of chicken and cod .
Economical meaning
In the Skuon area, selling fried spiders to travelers is a major contributor to the livelihood of many families.
Individual evidence
- ↑ Michael Freeman: Cambodia . Reaction Books, London 2004, ISBN 1-86189-186-5 , pp. 33 .
- ^ A b Rhymer Rigby: Tuck into a Tarantula (Sunday Telegraph). Retrieved October 9, 2011 .
- ↑ Tony Wheeler, Nick Ray: Lonely Planet Cambodia . Lonely Planet Publications, 2002, ISBN 1-74059-111-9 , pp. 308 .
- ↑ a b Fried spider, anyone? In: The Independent . September 24, 2006, accessed October 9, 2011 .
- ↑ Michael Freeman: Cambodia . Reaction Books, London 2004, ISBN 1-86189-186-5 , pp. 34 .