Insect Recipes

Recipe: Teriyaki Skewers with grasshoppers

  • Prep Time2 hr 20 min
  • Cook Time10 min
  • Total Time2 hr 30 min
  • Yield3-5 portions
  • Course
    • Appetizer
    • Main Course
    • Snack


  • 40 g freeze-dried grasshoppers
  • 2 garlic cloves
  • 10 g fresh ginger
  • Juice from ½ an orange (about 40 ml)
  • ½ untreated, grated lime peel & juice (20 ml)
  • 1 tbsp. roasted sesame oil
  • ½ tsp. chili powder
  • 80 ml soy sauce
  • 1 tsp. honey



The garlic cloves are pressed through the garlic press and the fresh ginger is grated. The orange gets squeezed and the juice kept in a bowl. The lime peel should be grated into the orange juice, afterwards the lime should also be squeezed, and the lime juice mixed with the orange juice.


Put the sesame oil into a pot, where the garlic and ginger should be steamed, before the chili power is added and shortly steamed as well. This mix should be deglazed with the juice mix and the soy sauce. Cook it for about 10 more minutes before taking it from the stove. When the sauce is lukewarm, add the honey and mix it well.


Pour the lukewarm marinade over the grasshoppers and let it rest for at least two hours. Afterwards the grasshoppers can be taken out of the marinade and dripped off. Put the grasshoppers on wooden skewers and grill them.


Bad weather alternative: Instead of putting the skewers on the grill, they can be baked in preheated oven with 180°C for 8-9 minutes. Turn the skewers in half time once.


Recommendation: The skewers are best put through the upper body of the grasshoppers in order to stay on the skewer. They should not be grilled on an open fire, as grasshoppers can burn quickly.