In Skuon town, Cheung Prey, Kampong Cham province, Cambodia, the deep-fried spider has become a specialty as well as a tourist attraction. It is not clear how this custom began, but some speculate that people may have started eating spiders out of desperation during the years of the Khmer Rouge rule when food was scarce.

The spider used for processing is a tarantula called “a-ping” in Khmer, about the size of a palm. At first these spiders were hunted in the wild, however due to deforestation and rapid urbanization, they are now raised by people in holes in the ground.

The most common way of preparing this dish is that people put the spiders in a mixture of salt, sugar and crushed garlic and then deep-fry them in oil. After frying, the legs of the spider will become very crispy and less meaty, and the belly and head will have a crispy outside and soft white flesh.

Since the early 1990s, fried spiders have become popular with tourists passing through town and this delicacy can now be found in other parts of Cambodia such as Phnom Penh.

According to Wikipedia and