• Once you’ve caught your cicadas, seal them in a bag and freeze for minimum two hours. This is the most humane way to put them to sleep.
• After a few hours and while cicadas are still frozen, remove the wings by pinching between your fingers and gently pulling away from the head.
• Rinse frozen, wingless cicadas under warm water. Place on baking tray or cutting board and pat dry.
• Over a medium-high grill, heat vegetable oil to 350°F in turkey fryer.
• In a large bowl, mix flour, cornstarch, and Thai lime seasoning (or any spicy seasoning you have on hand). Then add in egg and Sprite, mixing until well combined.
• Chill this mixture (tempura batter) for at least 30 minutes. If batter is too thin, add flour. If too thick, add Sprite.
• Prepare the aioli by whisking together sriracha, mayo, and lime juice until smooth. Refrigerate until it’s time to serve.
• Once tempura batter is chilled, sort cicadas into batches of 5-8 (depending on the size of your turkey fryer).
• TIP: Use a thermometer to keep an eye on the temperature of the oil while frying, and never overcrowd!
• Dip cicadas into batter one at a time before gently dropping into heated oil. Cook 3-5 minutes until golden-brown and crispy. Remove from oil to drain and season with coarse salt. Repeat process for all cicadas.
• Serve warm with chill sriracha aioli for a spicy, crunchy, unbelievable snack!

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