Giant water beetle jeow

Language
Andy Souvangphukdee
When the rains fill the paddies, along come the frogs, field crabs and giant water beetles (Lethocerus indicus). It is difficult to dream that an insect could taste so heavenly, but it does! The perfume from the beetle’s gland permeates this condiment made with roasted chilli and garlic. Serve with steamed water gourd or other steamed vegetables.
Lao Kitchen
MICK SHIPPEN

Ingredients
•  2 water gourds, tea cup-size
•  1 small head garlic 
•  4 giant water beetles
•  10 small green chillies for a hot jeow, threaded on toothpicks (or 3 big green chillies for a milder jeow) 
•  1½ t salt 
•  1 t soy sauce (or to taste) 
•  ¼ t sugar
•  3 T coriander leaves, chopped 
•  1 cucumber, as an accompaniment

Method 
1. Cut the water gourds into quarters and steam about 15 minutes until tender.
2. On a fine wire grill, arrange the garlic, water beetles and chillies. Grill until the beetles are crispy and the other ingredients are well-roasted, but only lightly blackened.
3. Finely mince the beetles. Mince the big chillies separately if using them. Peel the garlic. 
4. In a mortar, add the salt, roasted garlic and chillies. Pound roughly, and then add the minced beetles. Pound for 3 minutes. Add the sugar, soy sauce and the chopped coriander leaves. Stir to mix.
5. Transfer to a small bowl. Add water if the mixture is too dry and mix in. 
6. Remove the water gourd from the steamer and arrange on a plate together with cucumber which has been peeled and thickly sliced into half rounds. 
7. Serve the jeow and the accompaniments together.

Variations
Add ½–1 cup roasted shallots and eggplant.
most of information come from Food from Northern Laos (The Boat Landing Cookbook)

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