How To make Curried Frogs' Legs
4 Pairs of jumbo frog's legs
-(about 1 pound), trimmed 1 Stalk fresh lemon grass,
-or 1 tablespoon dried -lemon grass 2 Fresh red chile peppers,
-seeded and sliced 2 Shallots, sliced
2 Garlic cloves, crushed
1 1/2 t Sugar
1 t Curry paste
2 t Curry powder
1/4 t Salt
2 T Nuoc mam
-(Vietnamese fish sauce) 2 oz Cellophane (bean thread)
-noodles 2 T Vegetable oil
1 Small onion, chopped
1 c Chicken broth or water
1/2 c Coconut milk or heavy cream
1 t Cornstarch
Freshly ground black pepper Coriander sprigs, -for garnish This delicious lemon grass and coconut-laced curry comes from southern Vietnam. If you prefer a very hot curry, simply use more chile peppers. Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop. In a blender, combine the lemon grass with the chiles, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce. Process to a very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for 30 minutes. Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain. Cut into 2-inch sections. Heat the oil in a saucepan over moderate heat. Add the onion and saute until translucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook, stirring, until the sauce thickens, about 15 minutes. Add the cellophane noodles and bring the mixture to a boil. Remove from the heat. Sprinkle with black pepper and garnish with coriander sprigs. Serve immediately with rice, French bread or over rice noodles. Note: Instead of discarding the upper half of the lemon grass, crush it and cook it with the frogs' legs for extra flavor. Remove the stalk before serving.
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INGREDIENTS:
3-4 medium large frog
3-4 shallots
2 pepper chilies
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1 tbsp sweet soy or sugar
3-4 soy sauce
Salt/pepper
1 tbsp fish sauce
2-3 tbsp vinegar
1 tsp seasoning powder or chicken powder
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Stew Frog Legs | Frog Legs Recipe | Mountain Chicken recipe || FRUGALLYT
Welcome back to my channel. In today’s video I’ll be showing you how I made these delicious frog legs. Also known as mountain chicken or cwapo in French creole, frogs are seen as a delicacy in my island Dominica. They’ve since become endangered.
INGREDIENTS:
2 lbs Frog legs
Salt to taste
1 tsp black pepper
1 tsp garlic powder
1 tsp all purpose seasoning
1-2 tbsp dark soy sauce or gravy browning
2 carrots chopped
4 cloves garlic diced
1 tbsp green seasoning
Fresh thyme
1/2 onion chopped
1 tbsp ginger chopped
Bell peppers chopped
Hot water
Frog legs do not take a lot of time to cook. Cooking time is 20-25 minutes total.
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How to Cook Frog Legs
How to cook frog legs like in France. It is a lot easier and tastier than you can imagine. Frog legs are a tender white meat that goes well with a light sauteeing or frying. Here we go through Jocelyn's recipe for preparing French frog legs with a nice garlic butter sauce.
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