Scorpion Soup

Our brother in law thought we would like this recipe. We do like crawdads and scorpions are kinda like earthbound crawdads.

Scorpion Soup


  • ½ cup vegetable oil
  • 30-40 live scorpions, washed
  • 125g fresh pork
  • 1 large garlic bulb, crushed
  • fresh ginger root, about 3cm, chopped
  • salt and pepper
  • ½ litre water
  • 1 handful dried Chinese dates
  • 1 handful dried red berries
  • 1 large carrot, sliced
  • Preparation
    Heat the oil in a large wok. Stir-fry the scorpions for 20 seconds. Add the pork, garlic, salt and pepper. Stir-fry briefly, then add the water slowly. Add the other ingredients and simmer on a low heat for 40 minutes.

    This soup can be eaten either as a starter or as a main course and tastes mostly of the pork and dates. It is best accompanied by Chinese beer.


    Scorpions are eaten in the south of China. They are reared in ‘ranches’, mostly in people’s homes, then sold in the markets. Scorpions have a woody taste and should be eaten whole, except for the tip of the tail.

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