Sand Worms 沙蟲

And yes, these are worms, tasty worms.  I grew up on these things.  They are raising them now, but these are wild from where they originates--Lower Dragon Pool Village, Beihai, Guangxi, China 北海龍潭下村--my mom's hometown and the hands of her friends and family.  They are turned inside out, cleaned and dried.  To eat as snacks, traditionally they are fried with just a touch of oil in a pan until they browns; I, however, am lazy and use the oven by tossing them with a drop of oil and a touch of salt before baking at 400℉ until brown.  They crisp up nicely when cooled.  How do they taste?  Well, sort of like dry scallop but even better.