What is a fried spider?

Fungered spider is a refreshment that is popular in some Cambodia regions. Large spiders are placed in the oil together with spices and fried until we are eager or marinated and fried in oil. The taste of the head and the legs of the fried spider is said to be quite bland; The large belly contains a strong, liquid core with taste that some people consider very unpleasant, while others consider it a delicacy. The spiders are either collected from the forest, or they grow specifically in holes to make them easier to cook. Local deforestation threatened the natural habitat of spiders and reduced their number. They are very large arachnids related to tarantulas, with similar small hairs similar to the spine covering most of their body. They have fangs and poison, although the fangs are removed before cooking and the poison is neutralized by cooking. People who collect spiders for chefs risk that they are bitten and often, caused by large, swollen and colored ulcers. Pregnant female spiders are particularly youSeened because it is assumed that eggs in the abdomen provide additional taste and vitamins.

spiders are ready for cooking by first having a chest or neck area, crushed to kill them. Furthermore, hard and sharp fangs are removed, although I go in the body. The rest of the body is left intact during the rest of the cooking process.

For some fried spider preparation, a marinade is prepared. This can consist of oil and garlic, although some chefs also add monosodium glutamate (MSG) for other aroma. In addition, sugar is sometimes added with the intention of caramelizing the surface. Occasionally, a red food dye can be added to make the fried spider instead of a rich and warm color of the natural black -colored color. Other marinades may include powder soups, onions and ginger.

There are two ways to cook and still consider fried spider. The first method is to cook them in heavya pan over the fire. The second method is to fry them in oil. Both ways to finish the fried spider when the legs of the spider are sharp and stiff, suggesting that the meat inside has been fully cooked and the poison caused harmless. The longer the spider is cooked, the less mashed the internal organs will be when the abdomen is consumed.

different people have different descriptions of how fried spider tastes. The head and legs were compared with chicken or crab. The abdomen, however, was described as incredible, some and others disgustingly inedible. This is partly due to the unusual fluid structure inside the abdomen and the real taste that includes a digestive tract and all its content.