We eat vegetables, meat, fruits, grains, starchy foods, dairy, and various other foods that are common in every country. But there are some foods that differ according to culture and you might have never experienced eating them. You have the most delicious food in the world, and on the other hand, you will find foods that are weird and unusual, and they are exotic foods. Different cultures have different exotic foods. Squids in Spain, Tarantula in Thailand, Snak soup in Honk Kong, and Camel meat in Middle east Europe. And there are a lot more foods you will find common around the world. And so we will explore a few exotic foods you should know that exist.
Exotic food recipes
Deep-fried Tarantula is one of the excellent snacks you can find in Thailand, Cambodia, and Myanmar. This is also called is the edible spider Thailand Zebra Leg Tarantula. The deep-fried Tarantula can be found in the roadside carts at street food markets in Cambodia and there are also restaurants that serve Tarantula on the regular menu in a casual and clean environment.
This has a history of being eaten from the 19th century and was consumed as a regular meal. It is high in protein, zinc, and Folic acid. You can dip the spiders in Salt, sugar coating, or in chicken seasoning with garlic. Dry rub or mix it with little water and deep fry them in the hot oil for about 45 seconds, and so the outside part of the spiders will be crispy and soft inside.
- 2 cups vegetable oil
- 1 cup tempura batter
- 1 teaspoon smoked paprika
- 2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed
How to make
Heat oil at 350°F in a deep saucepan. Remove the abdomens from tarantulas, singe off the spiders’ hair with a butane cigarette lighter. Dip them into tempura batter and coat them thoroughly. Deep fry them one at a time, until brown in color, for 1 minute. Sprinkle with paprika and serve.
Escargot is a snail dish and common delicacy in countries like France, Portugal, and Spain. Only a few species of land snails can be used as escargot. France is now considered one of the largest snail-eating countries in Europe, as they eat over 16,000 tons of snails per year. This is not a dish, found everywhere but mostly found in french restaurants. Depending on the way you cook, snails seem nutritional due to their high protein, and low-fat content. It is actually served as the main dish or appetizer.
Parsley and garlic butter are used to make traditional french-style snails. Depending on the way escargot is prepared, will make the flavors differ from each other. Mostly this dish is used at Christmas time and enjoyed as an appetizer.
- 1 tablespoon dry white wine
- 1 and 1/2 teaspoon kosher salt
- 1 cup of European-style butter
- 1/2 teaspoon ground black pepper
- Finely chopped12 garlic cloves
- 1 large shallot
- 3/4 cup finely chopped parsley
- 24 large empty escargots shells
- 24 extra-large escargots
How to make
Preheat the oven to 450°. Take an electric mixer on medium speed and beat the butter in a medium bowl until smooth. Off the motor and add wine, salt, nutmeg, and pepper and beat on medium until. Reduce the speed to low and add shallot, garlic, and parsley. Mix it well. Transfer the batter to a disposable pastry bag, or resealable plastic bag and snip off the end.
Place the shells in a single layer in a shallow 2-qt. baking dish. Pipe about 2 teaspoon garlic parsley butter into each. Tuck a snail inside each shell and pipe in more garlic-parsley butter to fill the shell and mound over top. Bake the snails until it is sizzling and garlic in butter no longer tastes raw in 10 to 15 minutes. shells can be filled 1-day head, covered and chill and then bring it to room temperature before baking.
This dish is popular in various countries throughout the world. They have a texture and flavor which is similar to a combination of chicken and fish. Frog legs are a more popular dish in Chinese and French cuisines and it is also eaten in parts of Europe, Indonesia, and the Southern U.S. in France. Before use, the meat must be cleaned and skinned and it is sold ready to cook. Frog legs are commercially raised on farms and some are caught wild in some parts. It can be prepared in a variety of ways and its demand vary from location. Many species of frog are endangered while others carry diseases and fungi.
- 24 frog legs, skin removed
- 1 packet saltine crackers
- 1 cup of all-purpose flour
- 1 teaspoon minced onion
- 2 teaspoons salt
- 1/2 cup cornmeal
- 2 eggs
- 1/2 cup milk
- 1 cup peanut oil
- 2 cups vegetable oil
- 1 tablespoon ground black pepper
How to make
Rinse the frog’s legs, pat dry and keep aside. Take a large resealable bag, combine the saltine cracker crumbs, cornmeal, onion, flour, salt, and pepper. Shake to mix in a shallow bowl, whisk the eggs and milk together. Take a large skillet over medium-high heat and heat the vegetable oil and peanut oil. The oil should be 1/2 inch deep. Dip the frog’s leg into milk and egg, and then dip into the cracker mixture until evenly coated. carefully place it in hot oil and cook it until golden brown on each side, and 5 minutes per side. reduce the heat if the legs get brown too quickly. Drain it on paper towels and then serve.
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