Fried Frogs' Legs With Garlic Sauce
Yield: 4 Servings
Ingredients
4 Pairs & -legs,
trimmed; about 1 pound
1 Stalk fresh lemon grass & soaked for 1 hour in warm
-water &n chopped
OR
1 Tablespoon dried lemon
-grass &n 2 fresh red chili
-peppers slice 2 green onions sliced
2 Cloves 1 1/2 Teaspoons sugar
salt
2 Tablespoons Nuoc Mam sauce
OR
2 Tablespoons Maggi seasoning
-and 1 garlic clove
2 Ounces bean thread
-vermicelli
2 Tablespoons vegetable oil
1 Small -- onion; chopped
1 Cup chicken strock or
-water &n 1/2 Cup coconut cream or heavy
-cream &n 3 Tablespoons cornstarch mixed
- with a little wate
freshly ground black pepper
cilantro sprigs
Instructions
*(Chan Ech chien Voi Xot Toi)
1. Chop the grogs' legs into bite-sized pieces and rinse with cold water
to
get rid of any pieces of bone. Pat dry and put in the refrigerator.
2. Combine the lemon grass, chilies, green onion, garlic, sugar, salt, and
1 tablespoon 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.
3. Soak the vermicelli in warm wate for 30 minutes. Drain and cut into 2
inch lengths.
4. 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 a
boil. Reduce the heat, cover and simmer for 15 minutes.
5. Uncover the wok and add the coconut cream. Add the cornstarch and the
remainng Nuoc Mam sauce. Stir as the sauce thickens and cook for another
15
minutes. 6. Add the vermicelli and bring to a boil. Remove from the heat.
Sprinkle with black pepper and garnish with cilantro sprigs.
7. Serve immediately with rice or French bread or rice noodles. It is
advisable to offfer an alternative to frogs; legs since there are a few
cynics who do not believe that frogs' legs taste very much like chicken.
Ingredients
4 Pairs & -legs,
trimmed; about 1 pound
1 Stalk fresh lemon grass & soaked for 1 hour in warm
-water &n chopped
OR
1 Tablespoon dried lemon
-grass &n 2 fresh red chili
-peppers slice 2 green onions sliced
2 Cloves 1 1/2 Teaspoons sugar
salt
2 Tablespoons Nuoc Mam sauce
OR
2 Tablespoons Maggi seasoning
-and 1 garlic clove
2 Ounces bean thread
-vermicelli
2 Tablespoons vegetable oil
1 Small -- onion; chopped
1 Cup chicken strock or
-water &n 1/2 Cup coconut cream or heavy
-cream &n 3 Tablespoons cornstarch mixed
- with a little wate
freshly ground black pepper
cilantro sprigs
Instructions
*(Chan Ech chien Voi Xot Toi)
1. Chop the grogs' legs into bite-sized pieces and rinse with cold water
to
get rid of any pieces of bone. Pat dry and put in the refrigerator.
2. Combine the lemon grass, chilies, green onion, garlic, sugar, salt, and
1 tablespoon 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.
3. Soak the vermicelli in warm wate for 30 minutes. Drain and cut into 2
inch lengths.
4. 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 a
boil. Reduce the heat, cover and simmer for 15 minutes.
5. Uncover the wok and add the coconut cream. Add the cornstarch and the
remainng Nuoc Mam sauce. Stir as the sauce thickens and cook for another
15
minutes. 6. Add the vermicelli and bring to a boil. Remove from the heat.
Sprinkle with black pepper and garnish with cilantro sprigs.
7. Serve immediately with rice or French bread or rice noodles. It is
advisable to offfer 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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