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As chairman has folded up his chair for the evening I'll reply a bit.|
No, you eat the whole scorpion - tail and all. Don't be so squeamish. Once they are fried they are just crisp, tasty, crunchy little morsels. My only complaint is that usually they only give you a small amount. The picture is accurate - about 12 to a plate, even the smaller ones (my faves and I could eat them by the handful, they would make a great packaged snack!).
The worms are exactly the same. Once fried they are crisp, salty and flavored with chili, and there is nothing "squishy" about them at all...unless you try worm sushi (which I am not about to do).
Silk worms though are a bit of an acquired taste and if they aren't cooked right they leave much to be desired.
Time to come to China mike - or, go to a good Chinatown (and I suggest that you go with a Chinese friend) and choose "Off the menu" (most Chinese restaurants have dishes available for "those in the know" that are not listed on the menu).
If you do come let me know and I'll arrange a tasting for you as well...scorpions, snakes, sand worms (only sand worms, not the earth variety), water beetles (commonly called Water Boatmen), silk worms pupae AND larvae...and to wash it down some 100 proof (or in China it is about 52 degrees) white "wine."
The wine can be seen as mandatory for neophytes as after a few drinks you wouldn't care what it was I was ordering :-)