I give no guarantees on the safety or
suitablility of woodlice for consumption. If you use these recipes then you do so at your
own risk.
These recipes have been provided by a "Wild Foods"
enthusiast. I couldn't bring myself to eat these creatures, however for those interested
in survivalist foods here are the details. Apparently they smell of fish as they cook and
add a crunchy texture and a slight fishy taste to the food. - Perhaps they should be mixed
in a blender after killing and before cooking?
Woodlice are raised on clean paper and fed with potato for a number of days before
cooking. Before cooking they must be killed. This occurs instantly by placing in a sieve
and dropping it into a pot of boiling water.
In view of the size of woodlice I would suggest that it wouldn't be a profitable
exercise to rely on them to provide enough food to survive on.
Put egg in a bowl, add corn, flour, woodlice and milk. Lightly mix. Ingredients should
be moist - add more flour or milk as required to make mixture the correct consistency.
Drop spoonfuls of the mixture into a thin layer of hot oil in a frying pan. Turn when
brown on the bottom.
Prepare rice:
Add rice to the water and microwave for 10 minutes or until cooked. Add the vinegar, sugar
and salt.
Prepare other ingredients:
Cut carrot into thin lengths. Cook in microwave with a small amount of water until tender.
You can also use thin strips of egg omelette to add colour.
Spread rice in a thin layer (1.5cm) over the seaweed sheet. Put strips of carrot, eggs,
woodlice in the centre of the rice.
Tightly roll up the seaweed sheet using a little water to seal the edges. Cut into
short lengths with a serrated knife.
Mix flour and baking powder in a bowl. Add butter and rub into dry ingredients. Add
bacon, onion and woodlice, mix in and then add all the milk. Mix - the dough should be
soft enough to roll out onto the bench top. Add extra milk or flour as required.
Roll/press out into a 20-24cm square, cut into nine squares and bake at 200C for 10-15
minutes.