Now in this video, they show you how to cook these hairy devils:
Fried spider is a regional delicacy in Cambodia. In the Cambodian town of Skuon, the vending of fried spiders as a specialty snack is a popular attraction for tourists passing through this town. Spiders are also available elsewhere in Cambodia — in Phnom Penh for instance — but Skuon, a market town on the highway 75 kilometers from the capital, is the center of their popularity. The spiders are bred in holes in the ground in villages north of Skuon, or foraged for in nearby forestland, and fried in oil.
It is not clear how this practice started, but some have suggested that the population might have started eating spiders out of desperation during the years of Khmer Rouge rule, when food was in short supply. The popularity of the dish is, however, a recent phenomenon, starting perhaps as late as the 1990s. The same book details a recipe: the spiders are tossed in a mixture of MSG, sugar, and salt; crushed garlic is fried in oil until fragrant, then the spiders are added and fried alongside the garlic until “the legs are almost completely stiff, by which time the contents of the abdomen are not so runny.