I have loved eating frog legs since childhood and it is a satisfying, healthy protein. There are many versions of preparation, but this very simple recipe really lets the frog legs be the star. Generally served as an appetizer, it can also be the entrée. It is recommended that you brine the frog legs to keep them tender and moist while the cooking. If they are not very large, you might want to increase the quantity. You can’t have too many frog legs.I buy my frog legs from a specialty meat dealer in Pengrove, CA.
Serves 4 Heat Level: Mild
8 pair of dressed frog legs, separated1/2 cup sea saltcold water for brine1/2 cup corn starch1/2 cup rice flour2 tsp. hot chile flakesrice bran oil or peanut oil to fryFor Serving:1 1/2 cup shredded lettuce2 scallions, sliced thin2 Tbsp. cilantro, choppedsteamed jasmine rice
1. Brine the frog legs with sea salt and water for 6—8 hours. Drain them, pat dry and set aside in a bowl.2. Heat oil to 375o F over high heat in a deep heavy skillet or large pot. Oil should be about 3/4 ”—1” deep and shimmering.3. Combine the corn starch, rice flour, chile flakes in a large bowl. Dredge the frog legs in the flour mixture and fry in batches if needed, until golden brown; about 4—5 minutes on each side. Transfer to paper towels to drain and serve imediatally.To Serve: Place shredded lettuce topped with the scallions and cilantro on each a serving plate; lay the hot frog legs over the top. Serve with the dipping sauce in small individual bowls and a side of jasmine rice. Eat the lettuce mix along with the frog legs for a delicious delight.Vietnamese Dipping Sauce Muoi Tieu ChanhThis simple dipping sauce is a perfect condiment for many types of seafood such as crabs, shrimp, lobsters, fish, and calamari.Yield: 1/2 cup Heat Level: Moderate1/2 cup fresh lime juice (about 8 lg. limes)1/2 cup black or white peppercorns, freshly coarse ground2 Tbsp. sea saltCombine ingredients; stir until salt is dissolved. Serve in small individual dipping bowls.
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