Chao Can Yong (Stir-fried Silkworm Pupae)
Looks like a giant caterpillar! High-protein snacks that pop when chewed
Description
'Silkworm pupae' left over after silk harvesting, stir-fried crispy with scallion, ginger, and chili. The sight of thumb-sized, dark brown grubs is shocking, but they offer a nutty, shrimp-like roasted flavor.
Restaurants serving Chao Can Yong (Stir-fried Silkworm Pupae)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Silkworm pupae(Can Yong)
- Scallion
- Ginger
- Garlic
- Dried chili
- Sichuan peppercorn
- Salt
Instructions
- [Authentic Recipe]
- Buy live (or frozen) silkworm pupae (Can Yong) at the market.
- Wash and parboil in salted water for a few minutes to remove odor and cook the inside.
- Cut the pupae in half lengthwise with scissors and remove the black core (digestive tract) to prevent a bitter, earthy taste.
- Heat generous oil in a wok, flash-fry the pupae until the outer shell becomes crackling crisp.
- Leave oil, fry minced scallion, ginger, garlic, dried chili, and Sichuan pepper to release aromas.
- Return the pupae, season with salt, pepper, a dash of soy, and toss violently on high heat. Skewering and roasting them (Kao Can Yong) is also massively popular.
Learn more Spice, substitutes, tips
Key spices
Sichuan pepper/chili aroma、Nutty flavor of pupae
Substitutes at Japanese supermarkets
(Japanese candied locusts - but seasoning differs)
Pairing
Baijiu / Beer
Trivia
[Hardcore] The ultimate 'bar snack' for middle-aged men in Northeast China. Extremely high in protein and nutrition. Sold live and wriggling in massive buckets at local markets.
Eating tips & etiquette
[Unique Eating] Pop one in your mouth and bite through the crispy outer shell. It instantly 'pops', bursting with a thick, rich paste resembling crab tomalley, egg yolk, or peanut butter.
Allergen
None (Insect allergy, Crustacean allergy caution)