How to Cook Tarantula Spiders

Step-by-Step Guide

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   Step 1: Whisk an egg in a medium mixing bowl.

   The sparkling water makes for a lighter batter, though you can use tap water or bottled water— the colder, the better. , Traditional batter (in Japan) is made by stirring briefly with a couple of chopsticks.
   
   It is okay to leave lumps in the batter and is best not to over-stir the batter as doing so tends to toughen the coating.
   
   Make the tempura batter just before use.
   
   It is best made fresh and not stored for later use. ,, Sever with a sharp knife, then discard the abdomens.
   
   Although some strong-stomached individuals happily consume the abdomens, tarantula abdomens are filled with a dark brown paste which contains the heart, the digestive system, and any eggs that might be developing. , After singeing the hairs, run your fingers over the legs to remove the hair remnants and, at the same time, spread the legs evenly around the spider (as well as you can). ,,,
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   Step 2: Stir in 1 cup chilled seltzer water.

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   Step 3: Add the flour and corn starch a bit at a time

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   Step 4: stirring minimally.

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   Step 5: Heat the oil to 350℉ (175℃) in a small

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   Step 6: deep saucepan.

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   Step 7: Remove the abdomens from the tarantulas.

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   Step 8: Singe off any hairs with a crème brûlée torch or butane cigarette lighter.

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   Step 9: Coat one spider at a time in the tempura batter

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    Step 10: then drop the spider into the hot oil.

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    Step 11: Deep-fry each tarantula until the batter coating is lightly browned (about 1 minute)

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    Step 12: then place on a paper towel to drain.

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    Step 13: Cut each spider in half lengthwise

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    Step 14: sprinkle with paprika

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    Step 15: and serve.

Detailed Guide

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