Tarantula Cookies Recipe 425

DEEP-FRIED TARANTULA SPIDER

Steps:

• In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
• With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
• Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
• Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
• Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.

DEEP-FRIED TARANTULA

Steps:

• To make the batter, beat the egg in a small mixing bowl until smooth. Slowly add the cold water, continuing to beat until evenly mixed. Add the flour and baking soda and beat gently until combined; the batter should be a bit lumpy.
• Let the batter sit at room temperature while heating the oil.
• In a deep saucepan or deep-fat fryer, heat the oil to 350 degrees.
• With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
• Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
• Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
• Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.

HOW TO COOK TARANTULA SPIDERS

Steps:

• Whisk an egg in a medium mixing bowl.
• Stir in 1 cup chilled seltzer water. The sparkling water makes for a lighter batter, though you can use tap water or bottled water- the colder, the better.
• Add the flour and corn starch a bit at a time, stirring minimally. Traditional batter (in Japan) is made by stirring briefly with a couple of chopsticks. It is okay to leave lumps in the batter and is best not to over-stir the batter as doing so tends to toughen the coating. Make the tempura batter just before use. It is best made fresh and not stored for later use.

TARANTULA COOKIES

Steps:

• 1. Preheat oven to 350°F.
• 2. In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
• 3. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.
• 4. Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.
• 5. Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.
• 6. Bake until cookies start to brown around edges, about 7-10 minutes.
• 7. Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminium foil or waxed paper.
• 8. In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
• 9. Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head. Eeek!