I don’t remember having frog legs in my growing years, and I’m not sure when I fell in love with this ‘exotic’ creature. When my mum was staying with us, I cooked frog legs and offered it to mum, but she will politely decline. Later, I found out that the reason why she never cooked it is because she thinks is it is gross. Haha.

Before you think frog legs are gross, read on……

The taste of frog legs is often considered to resemble chicken due to its mild flavour. My son prefers the texture as he finds it smoother and more tender than that of a chicken. Besides that, do you know that frog legs are a good source of omega-3 fatty acids, protein, and potassium?

I will be sharing the two most popular Singapore frog leg dishes; first up is this Frog Legs with Ginger & Scallion (specially for my daughter who does not like spicy food), and my next recipe which is a super easy Kung Pao Frog Legs (specially for my son since he loves spicy food).  Well as for my husband and I, we love both of these dishes!!

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SERVES 3 TO 4 PAX

INGREDIENTS:

3 frogs, skinned and washed

1-inch of ginger, thinly sliced or julienned

3 cloves of garlic, slightly crush

3 stalks of spring onions, cut into 3 sections, dice the white part

1 to 2 tablespoons cooking oil

Corn flour solution (1 tablespoon corn flour + 1½ tablespoon water)

Marinade:

1 teaspoon premium dark soy sauce

1 tablespoon light soy sauce

1 teaspoon sesame oil

1 tablespoon of Chinese wine

Dashes of white pepper

1 tablespoon corns flour

Sauce:

1 tablespoon light soy sauce

1 tablespoon Chinese wine

½ teaspoon dark soy sauce

¼ teaspoon salt

Dashes of pepper

METHOD:

1. Cut the frog into sections, then rinse thoroughly.
2. Marinate with the marinade ingredients for 30 minutes.
3. Heat oil in a wok or clay pot.
4. Add ginger and fry till fragrant.
5. Add in the garlic and the white part of the spring onions. Fry for 1 minute.
6. Add in the marinated frogs and mix well with the aromatics.
7. Add in the sauce and mix well.
8. Next, add some water and bring it to a boil.
9. Cover and simmer for 3 minutes.
10. Uncover then add in the green part of the spring onions and the corn flour solution to thicken the sauce.
11. Serve immediately with either steamed rice or plain porridge.