Vietnamese Curried Frog Legs Recipe

Serves/Makes: 4 – 6

Ingredients:

• 4 to 6 double frog legs (about 1 to 1 1/2 pounds)
• 1 tablespoon vegetable oil
• 1 small yellow onion, peeled and sliced into thin wedges
• 4 ounces fresh ginger, peeled and julienned
• 1 tablespoon curry powder
• 2 tablespoons Vietnamese fish sauce (nuoc mam)
• Coarse sea salt
• Freshly ground black pepper
• 6 sprigs cilantro, root ends and most stems removed, to garnish

How to cook Vietnamese Curried Frog Legs:

• Rinse, drain, and blot dry the frog legs thoroughly with paper towels. Then split them in half through the pelvic bone so you have single legs.
• Heat the oil in a wok or nonstick pan over high heat. Add the onion and ginger and stir-fry until the onion is just translucent and the ginger is crisp and fragrant, 3 to 5 minutes. Add the frog legs, curry powder (sprinkled evenly), and fish sauce. Season with salt and pepper and stir-fry until the frog legs are cooked through and crisp on the outside, about 7 minutes.
• Transfer to a serving plate and garnish with cilantro.

Notes:
The Vietnamese Curried Frog Legs recipe easy to prepare and so good!
The Vietnamese name for this recipe is Ech Xao Cari.

Hints:
Substitute 1 pound baby squid, cleaned and halved lengthwise, for the frog legs. In step 2, stir-fry the squid until cooked, 2 to 3 minutes.

This recipe for Vietnamese Curried Frog Legs serves/makes: 4 – 6

Main Ingredient: Wild Game
Preparation Method: Pan Fried/Sauteed
Cuisine: Vietnamese