How to Make Cambodian Stir-Fried Frog’s Legs Asian Cooking Recipe Cuisine

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Cambodia Stir-Fried Frog’s Legs


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 3-4 Servings

 1 tbsp peanut oil

 2 garlic cloves, finely chopped

 2 Thai chilies, seeded and finely chopped

 2 tbsp kroeung

 1 tbsp fish sauce

 1 tbsp palm sugar

 4 fresh kaffir lime leaves

 6 pairs frog’s legs, separated to 12, rinsed and allowed to dry

 chili oil


Directions:

 Heat oil in a wok or heavy pan. Stir in the garlic and chilies, until they become fragrant. Add the kroeung, fish sauce and sugar and stir-fry until it begins to colour. Add the lime leaves and frog’s legs, tossing them around the wok to make sure they are coated in sauce.

 Arrange the legs against the base and sides of the wok to fry on both sides until brown and crisp.
Transfer the frog’s legs to a warmed serving dish and drizzle with chili oil. Serve with rice and a salad.


Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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Comments

  1. bigbrostyxFebruary 9, 2017 at 8:47 PM

    I think I'd enjoy the fried frog legs.They looked delicious the way they were prepared.

    ReplyDelete
    Replies
    1. Hong PhrommanyMay 16, 2018 at 7:21 AM

      Thank you, for the comment. We appreciate it.

      Delete

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