Time for some Beetle Soup:
Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beetles and 4 cups stock; bring to a boil, then reduce heat and simmer until beetles are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency.
Yum!