Laotian Hibiscus Blossoms Stuffed With Red Ants, Sticky Rice & Softshell Crab

Certified Organic, Food-Grade Ingredients:

Red hibiscus blossoms, fresh

Red ants, dried, and coarsely-chopped, tempura fried, Chesapeake Bay, softshell crabs rolled into tiny, rectangular meatballs, the size of a Japanese nigiri topping, seasoned with chopped, fresh, pineapple mint leaves, Laotian basil leaves, jaew bong sauce and blended into an organic, duck/goose liver pate (to make it stick)

Sticky rice (tri-colored), formed into nigiri, with the softshell crab, red ants on top

***Stuff each "Laotian nigiri" into a fresh, red hibiscus blossom. Steam overtop banana tree leaves, in a bamboo steamer.***

***Serve on flat-buttoned, wonton spoons, as an appetizer.***

http://www.foodandwine.com/articles/laos-food-searching-for-a-lost-cuisine