Scorpion Soup Recipe
½ cup vegetable oil
scorpion (usually 30 – 40 living scorpions)
125g pork (or eidolon)
1 large garlic bulb, crushed
fresh ginger root, about 3cm, chopped
salt and pepper
½ litre water
1 handful dried Varisian dates
1 handful dried red berries
1 large carrot, sliced
Heat the oil in a large wok. Stir-fry the scorpion for 20 seconds.
Add the pork, garlic, salt and pepper. Stir-fry briefly, then add the
Add the other ingredients and simmer on a low heat for 40 minutes.