Silkworm in spicy laksa soup - twist to exotic Northeast Asian / Far East delicacy

I learned recently that silkworm is the staple food in Northeast China, Korea, Far East Russia, Japan and northern Thailand.

Outside its natural habitat, adventurous foodies can only get hold of canned or frozen versions. 

Traditionally, silkworm is supposed to be stir fried. Since the canned silkworm was not popular, judging by the amount of leftovers, this creative home-cook has to reinvent and make an interesting dish. The solution : adding silkworm to laksa noodle soup! 

In Southeast Asia, cockles (mud clams) are added to laksa for a special shellfish zing. Silkworm really does the trick here. It brings out the special flavour in laksa. 

A recipe for easy preparation of coconut based laksa will be provided shortly (note : not the same as tamarind fish laksa or curry flavoured mee soup versions). 

Silkworms are nutritious and do not add much to carbon emissions. These creatures feed on mulberry, leaves of a delicious fruit quite similar to raspberry except larger and of a darker color. 

Researchers have recommended adding silkworm pupae for a higher protein diet, especially for hikers and astronauts. It is not that squirmish once you get over the mental barrier.