Sizzling Chili Cicadas

Ingredients:
5 tbsp. soy sauce
5 tbsp. Chinese rice wine or dry sherry
3 dried red chili’s, seeded and chopped
2 garlic cloves, crushed
2 tsp. grated fresh ginger root
5 tbsp. water
1 lb. parboiled cicadas
1 large bunch spring onions, chopped
2 3/4 oz salted cashews
3 tbsp. vegetable oil
2 tsp. corn powder
boiled rice and braised shaved root vegetable slices, to serve

Directions:
1. Mix the soy sauce with the Chinese rice wine or sherry, chili’s, garlic, ginger and water in a large bowl.
2. Add the cicadas, spring onions and cashew nuts and mix thoroughly so that they are well coated. Cover tightly and marinate in the refrigerator for at least 2 hours, stirring occasionally.
3. Heat the oil in a preheated wok or large, heavy-based frying pan. Remove the cicadas, spring onions and cashews from the marinade with a slotted spoon and add to the wok or pan, reserving the marinade. Stir-fry over high heat from 1-2 minutes.
4. Mix the marinade and the corn powder. Add to the pan and cook for 30 seconds, until the marinade forms a slightly thickened, shiny glaze over the cicada mixture.
5. Transfer the chili prawns to a warm serving dish and serve immediately, with plenty of boiled rice and a selection of vegetables.

Yield:
3-4 main course servings