Bizarre Foods Monday: Vietnamese Frog Legs

I actually used a recipe from Andrew Zimmern himself this time and wow was it a winner. We’ve tried frog legs before and been disappointed. The first time was fried at a carnival and the other at a high end restaurant. Both times the frog legs were fishy tasting and tough. My husband vowed he was done but I wanted to give them one last shot because so many people claim to love them so much. Prepared like this, out of your mind good. My hubby said it completely changed his mind on frogs; “I thought they were nasty little hunks of mud-meat, but these aren’t fishy at all!”

Vietnamese Frog Legs

Ingredient List

  • 2 pounds jumbo frogs legs
  • 1 tablespoon kosher salt
  • 3 egg whites, lightly beaten
  • 1 cup corn starch
  • 5 cups peanut oil
  • 1 bunch each mint and basil
  • 2 tablespoons reserved oil (see recipe)
  • 12 scallions, cut in 2 inch lengths
  • 3 pieces lemon grass, sliced
  • 1 cup of finely sliced fresh ginger ‘needles’
  • 1 tablespoon coarse grind sea salt
  • 1 teaspoon ground white pepper
  • 3 tablespoons sugar
  • 5 dried red chiles


    SERVINGS: 4 TO 6

    Clean and dry the frog legs. Toss with kosher salt and let sit for 15 minutes refrigerated. Press gently in a dry towel to remove moisture.

    Heat peanut oil to 375 over high heat in a large wok.

    Toss frog in egg whites, then dredge in corn starch. Shake free of any excess corn starch and fry until crisp in several batches.

    Next, fry the basil and mint leaves to garnish and dry on a paper towel, reserve.

    Carefully tip off the oil, leaving 2 tablespoons behind, and increase the heat to high under the wok. When smoking, add the scallions, lemon grass, ginger and the chiles. Toss quickly, scorching just a tad.

    Add the frog back to the wok, toss to coat, adding the sea salt, pepper and sugar as you rotate the food across the wok surface.

    Toss and serve quickly with the fried rice. I like garnishing this dish with the fried basil and fried mint leaves


~ by accordingtoleanne on November 16, 2015.

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