TERIYAKI CRICKETS AND PAK CHOI
Time: 25 minutes
Pak Choi – 6
Jasmine Rice – 200g
Soy Sauce – 1 tbsp
Sesame oil – 1 tsp
COOK THE RICE | 12 mins
First fill a pan with 250g of cold water and add your rice.
Bring to the boil and then cover on a low heat.
Simmer for 12 mins
PREPARE THE VEGETABLES | 5 mins
Slice your spring onions into matchsticks
Halve the pak choi.
Fry up your pak choi halves in sesame oil. During the cooking process add water to help them steam,
Once they begin to soften add the soy sauce.
Fry until slightly charred on the cut side.
PREPARE THE CRICKETS | 5 mins
In a separate pan, prepare your crickets as per instructions on the kit.
SERVE | 2 mins
Once crisp and sticky, take them off the heat and plate with your rice and pak choi.
Top with sesame seeds and spring onion matchsticks.
Cook this recipe with our Sticky Teriyaki Cricket Kit.