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8
pairs
45 ml
2 cloves
15 ml
15 ml
1/4 teaspoon
1
1
Banana Batter
50 g
150 g
1/4 teaspoon
1/4 teaspoon
1
1/2 teaspoon
4
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Frogs legs
Peanut oil
Garlic, crushed
Dry sherry
Nuoc Mam sauce
Cornflour
Green sweet pepper, cut into strips
Red chili, chopped
Vegetable oil for frying
Self-raising flour
Plain flour
Salt
Baking powder
Egg white, beaten until stiff
Vegetable oil
Bananas
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Method :
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Place the whole frogs legs in a bowl.
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Mix in 30 ml peanut oil, garlic, sherry
and Nuoc Mama sauce.
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Sprinkle with some corn flour and mix
well. Place in the refrigerator and leave to marinade for at least 2
hours.
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Heat the vegetable oil in a large pan and
deep fry the legs for about 5 minutes. Take care not to burn.
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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.
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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.
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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.
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Drain on absorbent kitchen paper and serve
with the frogs' legs.
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