Frogs’ Legs, Vietnamese Style

Name: Frogs’ Legs, Vietnamese Style
Yield: Serves 4-6
Cuisine: Vietnam
Ingredients: cilantro leaves, to garnish; 1 small onion, peeled and finely chopped; 1 heaped teaspoon brown sugar; 2shallots, peeled and finely diced; 1 stem of lemongrass, finely chopped; 1 tablespoon curry powder; vegetable oil, for frying; salt and freshly ground black pepper; 1 cup chicken stock; 2garlic cloves, peeled and finely diced; 2 or 3 fresh red chiles, coarsely chopped; a dash of fish sauce; generous ¾ cup coconut milk

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Frogs’ legs are widely used in Vietnam and, if you are able to obtain them, this recipe makes an interesting change from the French method of cooking them. However, should you feel unable to take this route, chicken wings will work very well.

Ingredients

1 lb/450 g large frogs’ legs
1 small onion, peeled and finely chopped
vege

Vietnam
Main course
Starter
Spicy
Gluten-free

Method

Blend all the ingredients for the masala in a food processor until smooth. Cover the frogs’ legs with the paste and put to one side.

Sauté the onion in a little vegetable oil until soft, then add the coated frogs’ legs and sauté for 2-3 minutes on each side. Season with salt and pepper.

Stir in the coconut milk and simmer gently for about 15 minutes. If it becomes too dry, add a