Grilled Tempura Cicadas with Sriracha Aioli

Directions:

1. 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.
2. 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.
3. Rinse frozen, wingless cicadas under warm water. Place on baking tray or cutting board and pat dry.
4. Over a medium-high grill, heat vegetable oil to 350°F in turkey fryer.
5. 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.
6. Chill this mixture (tempura batter) for at least 30 minutes. If batter is too thin, add flour. If too thick, add Sprite.
7. Prepare the aioli by whisking together sriracha, mayo, and lime juice until smooth. Refrigerate until it’s time to serve.
8. 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!
9. 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.
10. Serve warm with chill sriracha aioli for a spicy, crunchy, unbelievable snack!