Easy Stir-Fried Frog Legs & Hotel Chocolate Giveaways Winners!
A few days ago, I wandered into an Oriental supermarket with no particular shopping list in mind – just a casual browse through the aisles of exotic goodies. As I slowly inspected the shelves, something caught my attention at the small fresh meat counter. And there they were – frog legs! I couldn’t believe my eyes! It had been ages since I last saw or tasted them.
Now, I know what you might be thinking – "Frog legs? Really?" Yes, really! They’ve been a beloved treat of mine since childhood. I get it, some of you are probably imagining these little jumpers in their natural, hopping glory and wondering how on earth anyone could eat them. But trust me, if you’ve never tried frog legs, you’re missing out on a surprisingly delightful delicacy! 😉
Why Frog Legs Deserve a Spot on Your Plate 🐸🍽️
They may not win any beauty contests (and let’s face it, neither do crocodiles, yet people eat them too!), but frog legs boast a lean, firm texture that, in my humble opinion, beats chicken hands down. As I stood there, admiring these little morsels of nostalgia, my brain was in overdrive – to buy or not to buy?
Fresh frog legs aren’t exactly an everyday find, especially outside of places like New York’s Chinatown, where I last spotted them. That memory brought back vivid images of my trip to NYC, where I watched a man selecting live frogs from a tank – an experience both fascinating and a bit too close to the food chain for my liking!
Cooking Frog Legs: French vs. Cantonese Style 🌍🍴
Frog legs aren’t just a French delicacy; they’re also a staple in Cantonese cuisine. And if I had to choose, I’d take the Chinese preparation any day. While the French might deep fry them and serve with mayonnaise, I prefer the bold, aromatic stir-fry approach. Picture this: tender frog legs sizzling with ginger, dried red chillies, garlic, and spring onions. Divine!
How to Cook Frog Legs: Two Ways to Try 🐸🔥
For those feeling adventurous, here’s an easy way to enjoy frog legs. You can prepare them in two styles:
Deep-Fried: Season the legs with salt and pepper, lightly coat them with flour, and deep fry for about 8-10 minutes until golden brown.
Stir-Fried: Skip the deep fryer and stir-fry them with a medley of pungent ingredients like ginger, garlic, dried red chillies, and spring onions.
Personally, I think the deep-fried version adds a satisfying crunch that elevates the dish. But either way, you’re in for a treat! If frog legs aren’t your thing, you can easily swap them out for chicken. Enjoy this culinary adventure!
P.S. Don’t knock it till you’ve tried it! 🙂
Oh yeah, I haven’t forgotten about the Hotel Chocolat Giveaways! I have random drawn the winners, they are:
1st prize: The Sleekster Classic Christmas Double Layer Selection – winner: Emma Chaves
2nd prize: Classic Christmas H-Box Selection – winner: Adele
3rd prize:Christmas Choc 8 Gift Box – winner: Louis
Congrats to all the winners! I am sure you will enjoy the yummy chocolates! I will email you all individually for your mailing address!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 2 persons
Ingredients:
200g frog legs
some flour for dusting
salt and pepper
300ml sunflower oil
2 garlic cloves, finely chopped
3cm piece ginger, peeled and sliced
6 (or more) dried red chillies, rinsed
1.5 tbsp oyster sauce
1 tbsp dark soya sauce
2 tsp chilli sauce
3-4 tbsp water
6 spring onions, cut into 5cm strips
a small handful of toasted almonds
Method:
1. Rinse the frog legs and cut in halves. Season with salt and pepper, then lightly dust them with flour, shake off any excess and set aside.
2. Heat the sunflower oil in a wok or deep frying pan to 180°C or until a small piece of bread turns brown in 15 seconds. Slowly put in the frog legs and fry them for about 8-10 minutes or until they turn golden brown. Remove the frog legs with kitchen tongs and drain on kitchen paper.
3. In a new pan or wok, add 1 tbsp of the used oil over medium-high heat, add the garlic, ginger and red chillies. Fry for 2-3 minutes until they are fragrant. Then, add the oyster sauce, dark soya sauce, chilli sauce and water. Stir until combine. Bring to the boil, add the deep fried frog legs. Stir thoroughly to make sure the sauce coat evenly. Cook for about 2 minutes to heat up. Add the spring onions, stir to combine.
4. Transfer to a serving plate, sprinkle over the toasted almonds and serve warm with boiled rice.
