Using Herbs and Spices

Vietnamese Recipes & Cuisines (Seafood)

Fried Frogs Legs with Garlic Sauce Recipe

(Chan Ech Chien Voi Xot Toi)

Ingredients : Serves 4

4 pairs

1 stalk

 

2

2

2 cloves

1 1/2 teaspoons

1/4 teaspoon

30 ml

50 g

30 ml

1

225 ml

100 ml

3 teaspoons

Jumbo frogs legs, trimmed

Fresh lemon grass, soaked for 1 hour in warm water

and finely chopped

Fresh red chili peppers, sliced

Spring onions, sliced

Garlic, crushed

Sugar

Salt

Nuoc Mam sauce

Bean thread vermicelli

Vegetable oil

Small onion, chopped

Chicken stock or water

Coconut cream

Corn flour mixed with a little water

Freshly ground black pepper

Coriander sprigs to garnish

Method :
  • Chop the frogs' legs into bite-sized pieces and rinse with cold water to get rid o any pieces of bone.

  • Pat dry and put in the refrigerator

  • Combine the lemon grass, chilies, spring onion, garlic, sugar salt and 15 ml Nuoc Mam sauce in a blender or food processor until a very fine paste results.

  • Rub the paste over the frogs' legs, cover and refrigerate again for 30 minutes.

  • Soak the vermicelli in warm water for 30 minutes. Drain and cut into 5 cm lengths.

  • Heat the oil in a wok over moderate heat.

  • Add the onion and saute until soft, then add the frogs' legs and brown well, turning them over from time to time. This should take 3 minutes.

  • Add the chicken stock and bring to the boil. Reduce the heat, cover and simmer for 15 minutes.

  • Uncover the wok and add the coconut cream.

  • Add the corn flour and the remaining Nuoc Mam sauce. Stir as the sauce thickens and cook for another 15 minutes.

  • Add the vermicelli and bring to the boil. Remove from the heat. Sprinkle with black pepper and garnish with coriander sprigs.

  • Serve immediately with rice or French bread rice noodles.

  • It is advisable to offer an alternative to frogs legs since there are a few cynics who do not believe that frogs' legs taste very much like chicken.

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