Ready-to-cook moist stink bugs (shield Bugs) in a bag. Cook them your own way or simply season and eat from the bag. They can be stored at room temperature and keep for more than 3 years.

Stink Bugs are used in various Thai foods for their unusual scent. They are also barbecued and eaten whole, they are marinated in salt, garlic and sugar and then barbecued until crispy. Sometimes they are wrapped in banana leaves for extra flavour. 

Our stink bugs are foraged from sustainable sources. They are processed from fresh at our GMP/HACCP accredited factory and then packed into special retort pouches, and cooked under high heat and pressure to give them an extra long shelf-life, whilst retaining their original nutrients. This product can be stored at room temperature without the need for refrigeration.

Ingredients: Stink Bugs (Pentatomidae)

Weight: 100g  Gross

Shelf-life: 3 years

Recipe Suggestion Below:

Stink Bug Chilli Paste

Ingredients:

¼ cup stink bugs

18-10 large, dried Thai chillies

10 cloves garlic, whole, peeled

4 small shallots, peeled and cut into large chunks

2-3 Tbsp tamarind juice

1 teaspoon pickled garlic water

Couple of slices of a lemon grass stick

¼ tsp salt

1 Tbsp fish sauce

3 Tbsp palm sugar (mashed)

¼ cup vegetable oil (see note)

Instructions:

Wash dried chillies and dry them on a paper towel. Cut them into large pieces and remove the seeds and insides to reduce spiciness. If you want a spicier chili paste, you can leave some or all the seeds in.

Toast the dried chilies in a dry sauté pan over medium heat, stirring constantly, until they are charred in some areas and have a smoky smell. Remove from pan and allow to cool, set aside. Beware dry cooking chillies can make you cough so make sure there is plenty of ventilation. In the same pan, add garlic and shallots and toast, stirring constantly, until they are charred. Remove from frying pan.

In a spice grinder or a mortar and pestle, grind the dried chilies into a powder. Add lemon grass slices and pound.  

In a blender or a food processor, add all ingredients including the stink bugs except the oil and grind into a fine paste. If it needs more liquid to grind properly, add some or all the oil. If using a food processor, scrape the sides down occasionally.

Transfer the chili paste into a wok or large pot and add any remaining vegetable oil. Cook over low heat, stirring constantly, for about 10-12 minutes to cook the herbs and to thicken the paste to a desired consistency.

Store it in a glass jar, and it will keep in the fridge for a few months or in the freezer indefinitely. It is traditionally used as a dip for sticky rice with foods like boiled vegetables and barbequed fish. You can also use it to add extra spice to any dish or add to burgers and sandwiches, or use in any of these recipes: Chicken and cashew nut, Tom Yum Gung soup etc.