Cuisses de grenouilles, sauce au tamarin

Name: Cuisses de grenouilles, sauce au tamarin (Frogs’ legs with tamarind and garlic cream)
Yield: For 4
Cuisine: French
Ingredients: 150 ml single cream; 2 garlic cloves, crushed; 1 teaspoon tamarind paste; Fleur de sel (sea salt); Olive oil and butter, for frying; 12 pairs of frogs’ legs; 3 tablespoons plain flour

Frogs’ legs with tamarind and garlic cream

Preparation info

For
4

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

Make this into a main course by adding some steamed crunchy broccoli and crushed hazelnuts.

Ingredients

12 pairs of frogs’ legs
3 tablespoons plain flour
Olive oil and butter, for frying

Europe
France
Main course
Mediterranean

Method

In a mini food-processor, whizz together the tamarind paste and garlic. Transfer this paste to a small bowl and mix with the cream.

Turn the frogs’ legs in the flour to coat them well. Heat some oil and butter together in a frying pan and fry the frogs’ legs in batches as necessary until crisp and golden.

Drain any excess oil on kitchen paper, season with fleur de sel and