Tuesday, June 08, 2010
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.
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