Chilled Cricket Cucumber

Appetizers for 4 – 6 people.


2 cucumbers
Course salt
Pickled ginger, to taste
Mango chutney (1 teaspoon per cucumber slice)
20-25 whole roasted crickets
Coconut shavings


  1. Wash, peel and slice the cucumbers. Each slice should be around ½ inch thick.
  2. On a cookie tray, place the cumber slices on absorbent paper towels to absorb moisture. Sprinkle salt over to help draw out moisture.
  3. Slice ginger in thin slices. Arrange on top of each cucumber slice.
  4. Place a small dollop (½ teaspoon) of mango chutney on top of the pickled ginger.
  5. Place one or two crickets on top of the mango chutney on each cucumber slice. Cover them with more mango chutney (½ teaspoon per slice).
  6. Store in the refrigerator for 20 minutes.
  7. The paper towel should now have absorbed quite a lot of moisture. Carefully lift the cucumber slices off the paper towel and arrange them on a serving tray.
  8. Sprinkle the cucumber slices with coconut shavings.
  9. Serve chilled.