Stuffed Crickets au Champagne

Ingredients:

- 30 crickets

- 1 table spoon fresh coconut meat

- 1 table spoon peanuts, roasted and pounded coarsely

- pinch of salt

- 1 glass champagne

- 2 table spoon butter

To cook:

Remove the hard parts of the crickets--namely the head, arms, and the lower legs. The upper legs are delicious so leave attached to the body.

Finely chop the coconut meat and mix with well grounded peanuts. Then make a horizontal cut across the stomachs and stuff with the coconut mix.

Heat butter and stir-fry the stuffed crickets until golden brown and crunchy. Sprinkle with a pinch of salt and throw in a glass of champagne. Remove from the heat immediately.

Credit/Source: The Cuisine of Cambodia by Nusara Thaitawat