January 2, 2020

Stir Fried Chili Lemongrass Frogs

Name: Stir Fried Chili Lemongrass Frogs
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 1/2 lbs frog legs (or 3 whole frogs); 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 3 stalks lemongrass (peeled and finely chopped ); 1 1/2 tbsp sugar; 3 tbsp fish sauce; 6 garlic cloves (minced); 3 Thai chilies (finely chopped); 1/4 cup green onions (chopped)

Vietnamese, appetizer, main course, seafood

Print Recipe

Stir Fried Chili Lemongrass Frogs

I know what you’re thinking. Eating frogs? The amphibians happen to be a delicacy all over the world; mostly eaten in France, China, Vietnam, Indonesia, Thailand, Italy, and in the southern U.S. About 3 billion frogs are consumed worldwide annually. Frogs are high in protein, vitamin A, Omega 3 fatty acids, and potassium. As far as flavor and texture goes, they’re really similar to chicken.

You can find fresh and frozen frogs in most Asian markets for relatively cheap. Whole frogs come skinned and headless. They quarter just like a chicken. If you buy the legs, they will come still together. They will need to be split down the middle with a cleaver or large chef’s knife. They really just look like a skinless chicken wing.

You can make this simple stir fry in under 15 minutes. Brown the frog. Pour the sauce over the legs and simmer. Add in the lemongrass and green onions. That’s it. The frog can be eaten as an appetizer or served as a main coarse with steamed rice.

Ribbit.

Prep Time10

Cook Time15

Course: Appetizer, Main Course

Cuisine: Vietnamese

Keyword: appetizer, main course, seafood, Vietnamese

Author: Alex Gorgos

Ingredients

1 1/2 lbs frog legs or 3 whole frogs
1/2 tsp salt
1/2 tsp black pepper
3 tbsp vegetable oil
3 stalks lemongrass peeled and finely chopped
1 1/2 tbsp sugar
3 tbsp fish sauce
6 garlic cloves minced
3 Thai chilies finely chopped
1/4 cup green onions chopped

Instructions

Mix together sugar, fish sauce, garlic, and Thai chilies. Make sure sugar is completely dissolved. Set aside.
Split the frog legs in half down the middle with a cleaver.
Season with salt and pepper. Set aside.
Heat up 1 tbsp of cooking oil in a large sauté pan over medium high heat. Add in the lemongrass.
Sauté until it is browned and caramelized, about 3 minutes. Set aside.
Add 2 more tbsp of vegetable oil to the same sauté pan over medium high heat. Add in the frog legs. Stir fry for 4 minutes.
Pour in the garlic chili fish sauce mix. Continue cooking for 3 minutes.
Add in the fried lemongrass, making sure the frog is completely coated. Cook for 2 more minutes.
Turn off the heat and stir in the green onions.