Cockroach Tempura: A Crunchy Delicacy

1.In a mixing bowl, combine the all-purpose flour (1 cup), cornstarch (½ cup), baking powder (1 teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon).

2.Gradually add the cold sparkling water (1 cup) to the dry ingredients, whisking until you achieve a smooth batter. The batter should be light and airy.

3.Heat vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C).

4.Dip each cleaned cockroach into the batter, ensuring it is fully coated.

5.Carefully place the battered cockroaches into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until they turn golden brown and crispy.

6.Using a slotted spoon, remove the fried cockroaches from the oil and place them on a paper towel-lined plate to drain excess oil.

7.Serve the cockroach tempura hot, accompanied by soy sauce for dipping and garnished with chopped green onions.