BANGKOK -- About the length of my little finger but thicker, and with a deep butter-yellow coating, a blanched and twice-fried coconut worm stares up at me from a small side plate.
Biting into the worm is too much to contemplate, but my companion quickly pops one into her mouth and delivers a surprising verdict: hollow, crispy yet sweet. After trying several other bugs on offer, including fried grasshoppers, a cricket relish and collection of roasted cockchafers, she declares the coconut worm her favorite snack of the day.
