DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Stir Fried Lemongrass Chili Frog Legs (Ếch Chiên Sả Ớt)

Yes, FROG LEGS it is indeed!! I was quite hesitant to share this recipe as I was afraid readers might be put off by it. In Chinese it is known as 田鸡 which literally means field chicken. Indeed frog legs does taste a little like chicken except its meat is little tougher (due to the exercises they get while jumping around.) 🙂

Frog legs are one of the better-known delicacies of French and Chinese cuisine. Does the French have an influence over the Vietnamese in eating frog legs? Honestly, I don’t know. But one thing I know is the Vietnamese style of cooking frog legs is simply delicious and soothing to the palate.

If frog legs are unavailable in the areas where you live or you are not keen on them, don’t fret. You can replace frog legs with chicken and it will taste just as good with this recipe. Happy hopping!!

We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.

 

Serves 3 to 4 persons

Ingredients:

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3 whole frogs

½ teaspoon pepper

A pinch of salt

1 1/2 tablespoons sugar

3 tablespoons fish sauce (nuoc mam)

3 tablespoons vegetable oil

2 stalks lemongrass (outer leaves and tough green tops removed, root ends trimmed, and stalks finely chopped)

1 tablespoon garlic (finely chopped)

2 to 3 bird eyes chilli (finely chopped)

Some lettuce to serve

 

Method:

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  1. Cut the frogs into bite sizes.
  2. Rinse and drain the frog legs thoroughly.
  3. Season the frog legs with salt and pepper and set aside.
  4. Heat up non–stick pan with 2 tablespoons of oil and add in the chopped lemongrass.
  5. Stir fry till it is crispy but not burnt.
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  6. Transfer into a bowl and set aside.
  1. Whisk together the sugar and fish sauce in a bowl until the sugar is completely dissolved.
  2. Add in the chopped garlic and chilli into the sauce and set aside.
  3. Using the same pan that you fried the lemongrass, heat up 1 tablespoon of oil.
  4. Add in the frog legs and brown them lightly.
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  5. Then add in the combined sauce (Step 8) and give a good stir to ensure that the frog legs are coated with the sauce.
  6. Cook under medium heat for a couple of minutes until the frogs absorb the tasty fish sauce and are cooked through.
  7. Next add in the fried lemongrass and give it a quick toss so that all the frog legs are coated with the lemongrass.
  8. Transfer to a serving plate lined with lettuce and serve immediately with rice.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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