During a recent visit to a local oriental supermarket in Southwick, we found frogs’ legs in the frozen section. While in the UK we associate frogs’ legs with French cuisine, they are also very popular in Asia (the legs we found had been imported from Vietnam). In fact, records show that frogs’ legs were commonly consumed in southern China as long ago as the first century AD. Nutritionally they are high in protein, low in fat, and can be prepared in numerous ways.
The following recipe, inspired by panko-covered prawns, makes an ideal starter for any far-Eastern meal. If you can’t find them in a shop, frogs’ legs can be purchased online.
Skill level: Moderate
Equipment required: Deep-fat fryer (optional)
Prep time: 15 minutes (not including defrosting time)
Cooking time: 5 minutes
12 (6 pairs) frogs’ legs
1 egg, beaten
50g plain flour
1/2 teaspoon salt
1/2 ground black pepper
50g Panko breadcrumbs
Oil for frying (Vegetable, sunflower or groundnut)
Sweet chilli dipping sauce
Step 1: Assuming you have bought your frogs’ legs readily prepared (skinned, removed from body and frozen), after defrosting, you can make them appear a little more appetizing by using a heavy knife to remove the feet, and separate them into individual legs.
Step 2: Coat the legs in a light dusting of plain flour mixed with salt and pepper, shaking off any excess.
Step 3: Dunk the floured legs in the beaten egg, and coat them in the panko breadcrumbs.
Step 4: Deep fry the frogs’ legs in oil (using a deep-fat fryer or pan) until golden and crispy. This should take no longer than 5 minutes.
Step 5: Remove the legs from the oil and drain on kitchen towel, before serving hot to the table, accompanied by a sweet chilli dipping sauce or an aioli for a more French-inspired dish.
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