The spider is then breaded in a mixture of MSG, sugar and salt, and fried in oil with chopped garlic until the legs turn rigid, at which point the meat in the abdomen is no longer runny.

Use a sharp knife to cut each spider in 2 lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax ...