Description:
Savory, pan-roasted dried scorpion served over fried rice, carrots, peppers and soy sauce.
Scorpion Flavor Profile:
Light yet savory, serving as a good replacement for shrimp in this dish.
Ingredients (2 servings):
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1 cup cooked jasmine rice (preferably cold, day-old rice)
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1 tablespoon vegetable oil
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2 cloves garlic, minced
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1 tablespoon minced fresh ginger
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2 scallions, chopped (white and green parts separated)
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1 egg, beaten
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½ cup diced carrots or
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1 tablespoon soy sauce
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1 1/2 teaspoon sesame oil
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Salt and pepper to taste
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6–8 edible scorpions (cleaned and roasted or fried)
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Optional garnish: chili crisp, cilantro, lime wedge
Instructions:
1. Prepare the Scorpions:
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If using dried edible scorpions, you can briefly pan-roast them in a dry skillet over medium heat (1–2 minutes) until aromatic and crisp.
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Alternatively, you can deep-fry them in hot oil (350°F) for 30–60 seconds.
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Set aside on paper towels.
2. Cook the Fried Rice:
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Heat vegetable oil in a large skillet or wok over medium-high heat.
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Add garlic and the white parts of the scallions. Sauté for 30 seconds until fragrant.
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Push aromatics to the side and pour in the beaten egg. Let it set for 10 seconds, then scramble and mix.
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Add carrots or peppers, stir-fry for 1–2 minutes until just tender.
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Add the cold rice, breaking it up with your spatula. Stir-fry everything together.
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Drizzle in soy sauce, sesame oil, and fish sauce (if using). Season with salt and pepper to taste.
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Toss in green parts of the scallions and mix well.
3. Finish & Plate:
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Divide fried rice between two bowls or plates.
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Top each with 3–4 scorpions, arranged dramatically for visual impact.
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Garnish with chili crisp, cilantro, and a lime wedge if desired.
Tips:
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Texture balance is key: crispy scorpions on soft, savory rice.
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For a smoky touch, try wok-charred scallions or grilled scallions as a garnish.
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Want to add protein? Shrimp or tofu pair well without overshadowing the scorpions.
Learn About Scorpion Pest Control
Disclaimer
These recipes contain culinary, food-grade bugs and arachnids, specifically raised and treated for human consumption. These pests are safe to eat because they are sourced from reputable suppliers as culinary-grade ingredients, with confirmation from an Orkin Entomologist.
No live bugs were harmed during the filming of this production.
