OKONOMIYAKI WITH SRIRACHA CRICKETS


In the photo, there're buffalo worm flatbreads served with gochujang dip.

Serves: 2

Time: 30 minutes


INGREDIENTS


Crickets:

Ready to Cook Dried Crickets – 30g

Sriracha Seasoning – 1 tsp

Salt and Pepper


Okonomiyaki:

White Cabbage – 200g

Spring Onions – 2

Panko Breadcrumbs – 100g

Eggs – 3

Sesame Oil – 1 tsp

Soy Sauce – 1 tbsp


Okonomiyaki Sauce:

Ketchup – 1 tbsp

Vegan Worcestershire Sauce – ½ tbsp

Runny Honey – 2 tsp

Soy Sauce – 2 tsp


Topping:

Sriracha Crickets

Sriracha Mayo

Okonomiyaki Sauce

Sesame Seeds

Spring Onions - 1

Red Chilli


METHOD


PREPARE THE CRICKETS | 5 mins

  • Heat oil in a pan on a medium heat.

  • Add the crickets and fry for 30 secs.

  • Add the sriracha seasoning and salt and pepper.


PREPARE THE VEGETABLES | 10 mins

  • Finely dice 2 of the spring onions, slice the final one diagonally for the topping.

  • Slice the red chilli.

  • Finely shred the cabbage.


MAKE THE OKONOMIYAKI SAUCE | 2 mins

  • Mix all the okonomiyaki sauce ingredients in a bowl and set aside for later.


MAKE THE OKONOMIYAKI | 10 mins

  • Combine the cabbage, spring onions, eggs, breadcrumbs, sesame oil and soy sauce in a bowl.

  • Heat a pan on a medium heat with some oil.

  • Add the okonomiyaki and flatten it down, it will bind together as the egg cooks.

  • Cook on 3 mins each side, until both are nicely browned.


SERVE | 3 mins

  • Drizzle the okonomiyaki with the okonomiyaki sauce and siracha mayo.

  • Top with sesame seeds, sliced chilli and spring onions, siracha crickets and serve!


Cook this recipe with our Ready to Cook Dried Crickets.


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