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Maengda (shown on this page already fried and seasoned). This is by far the largest insect eaten as a snack. At about 3.5" long it's not something the average tourist to Thailand might munch between meals, but it is enjoyed by many locals as a snack, notably in the NE region. See all feature Thai insects at this link. As with other insects, fry it in a wok then season with a bit of Golden Mountain sauce and Thai pepper powder. The head and the shell directly behind the head is not eaten, as it is too hard. To eat whole, locals rip off the pincers and eat those, then rip the head and top section off and discard, eating the rest whole. Some people discard the wings, and others enjoy eating them. We offer an excellent quality maengda essence. Maengda essence is also made into namprik. Add a few drops of maengda essence in a mortar and pestle with namprik kapi becomes namprik maengda. Maengda has a distinct aroma that many find desirable, and no other insects have the same smell. Interesting fact: the female maengda has no smell. Female maengda are enjoyed for the eggs and the taste as a snack. Male maengda have the particular smell, and are used to make the special namprik (chile paste). If you pinch the body in the middle, bend it backward and smell the stomache area, you will know if the maengda is a male or female. Also called maengda but having no resemblance, is "maengda talay". Maengda talay is the Thai horseshoe crab, found in the Gulf of Thailand and enjoyed as a delicacy. See more in our series of Thai street vendors, and authentic Thai recipes. |
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