Many consider frog legs to be the best delicacy of Chinese and French cuisine. It is also consumed in various parts of world. As a family, we enjoy this dish very much but I think that it is cheaper to cook at home as it is an expensive indulgence when eating out.
Fortunately, frog legs are available in the wet market near where I live. Mind you the frogs are still alive, and the frog sellers will ‘murder’ the frogs right in front of your eyes if you dare to look. I will usually tell him how many frogs I want, then go off to buy some other ingredients before returning to see the de-skinned and cleaned bodies of this delicacy.
In an earlier post, I shared my Frog Legs with Ginger & Scallion (姜葱田鸡) recipe, which is a non-spicy alternative just in case you are like my daughter and cannot take very spicy food.
At this time when most of us are home-bound due to COVID-19, I hope that this dish will spice up your life a little!! 😊
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SERVES 3 TO 4 PAX
3 frogs (skinned and cleaned by seller)
3 stalks of spring onions, cut the green part into 3 sections and dice the white part
3 cloves of garlic, sliced
25g ginger, cut into strips
1 onion, cut into 4 quarters
20 stalks of dried chilli, soak in water for 20 minutes, then drain
2 tablespoons of sesame oil
2 tbsp of cornflour mixed with 3 tablespoons of water
½ tablespoon of premium dark soy sauce
1 tablespoon of light soy sauce
1 tablespoon of cornflour
Dashes of white pepper
1 tablespoons of soy sauce
1 tablespoon of premium dark soy sauce
1 teaspoon of corn starch
3 tablespoons water
Dashes of white pepper
1 teaspoon of Chinese black vinegar
1 tablespoon of Shaoxing Wine
1 tablespoon of brown sugar
- Cut the frog legs into sections, then rinse well.
- Marinade the frog legs with dark soy sauce, light soy sauce, cornflour, and pepper for about 30 minutes.
- Next, mix the ingredients for the sauce and set aside.
When ready to cook:
- Heat up the sesame oil in a wok or clay pot.
- Add in the ginger and fry till fragrant.
- Add in the onions and fry for a minute.
- Next, add in the dry chilli and fry for a minute or till they darken in colour.
- Then add the white parts of the spring onions, and garlic. Then fry till fragrant.
- Add in the frog legs and mix well.
- Thicken with some cornflour solution if necessary.
- Lastly, add in the green part of the spring onions and mix well.
- Serve immediately with steamed rice or porridge.