Mix in 30 ml peanut oil, garlic, sherry
and Nuoc Mama sauce.
Sprinkle with some corn flour and mix
well. Place in the refrigerator and leave to marinade for at least 2
hours.
Heat the vegetable oil in a large pan and
deep fry the legs for about 5 minutes. Take care not to burn.
In another wok or pan, heat the remaining
peanut oil. Add the pepper and chili. Quickly toss the legs into the
pepper and chili, stir thoroughly then remove.
To make the banana batter, sieve the flour
with the salt and baking powder. Stir in enough water to form a liquidly
paste. Lightly fold in the beaten egg white.
Heat 7.5cm in a wok. Peel the bananas, cut
in half lengthways and dunk into the batter. Dip them into the hot oil
and cook in batches until golden and puffy.
Drain on absorbent kitchen paper and serve
with the frogs' legs.