How to Cook Tarantula Spiders

Making the tempura batter

1. 1
   Whisk an egg in a medium mixing bowl.
2. 2
   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.
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3. 3
   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.
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Frying the tarantulas

1. 1
   Heat the oil to 350℉ (175℃) in a small, deep saucepan.
2. 2
   Remove the abdomens from the tarantulas. Sever with a sharp knife, then discard the abdomens. Although some strong-stomached individuals happily consume the abdomens, tarantula abdomens are filled with a dark brown paste which contains the heart, the digestive system, and any eggs that might be developing.
3. 3
   Singe off any hairs with a crème brûlée torch or butane cigarette lighter. After singeing the hairs, run your fingers over the legs to remove the hair remnants and, at the same time, spread the legs evenly around the spider (as well as you can).
4. 4
   Coat one spider at a time in the tempura batter, then drop the spider into the hot oil.
5. 5
   Deep-fry each tarantula until the batter coating is lightly browned (about 1 minute), then place on a paper towel to drain.
6. 6
   Cut each spider in half lengthwise, sprinkle with paprika, and serve.
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