Recipe: Lemongrass Chili Frog - Ếch chiên sả ớt

By Helen Le Published: June 8, 2015

    • Chop up the frogs into bite-sized piecesIf you can't find frogs at your local market, feel free to replace them with chicken or pork.
    • Season with salt, pepper and chili powder. Mix well and set aside for about 15 minutes. You can also add about 1 tbsp corn starch or tapioca starch to absorb the moisture and avoid splashing when we pan-fry.
    • Another trick to avoid splashing is to add a little bit of salt into the frying oil. Then gently add in the frog and pan-fry until golden brown on both sides. Fry on medium heat until it's golden brown on one side and then turn them over to fry the other side. Then remove the frog from the oil into a strainer to drain off the excess oil.
    • In a separate pan add about 1 tsp vegetable oil and fry ¾ cup of thinly sliced lemongrass until golden brown. Keep the heat on medium low to avoid burning the lemongrass. Then transfer the crispy lemongrass into a piece of paper towel to absorb the excess oil.
    • In a mortar pestles, crush about 1 tbsp garlic with 1 tsp sugar. Also crush about 1-2 chilis if you can take spicy. Then dissolve 2 tbsp sugar with 3 tbsp fish sauce. Stir well.
    • Then add the crushed garlic and chilli paste into the fish sauce. Now remove the oil from the pan that we fried the lemongrass earlier. Combine together the fried frogs, the fried lemongrass and the fish sauce. Cook under medium heat for couple of minutes until the frogs absorb the tasty fish sauce.
    • Give it a good toss. Transfer to a serving plate with some lettuce and tomato slices.