Curried frogs' legs
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Curried frogs' legs
  Frogs    Legs    Chinese  
Last updated 6/12/2012 1:00:23 AM. Recipe ID 23513. Report a problem with this recipe.
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      Title: Curried frogs' legs
 Categories: Chinese, Ethnic
      Yield: 4 Servings
 
      4    Pairs of jumbo frog's legs
           -(about 1 pound), trimmed
      1    Stalk fresh lemon grass,
           -or 1 tablespoon dried
           -lemon grass
      2    Fresh red chile peppers,
           -seeded and sliced
      2    Shallots, sliced
      2    Garlic cloves, crushed
  1 1/2 t  Sugar
      1 t  Curry paste
      2 t  Curry powder
    1/4 t  Salt
      2 T  Nuoc mam
           -(Vietnamese fish sauce)
      2 oz Cellophane (bean thread)
           -noodles
      2 T  Vegetable oil
      1    Small onion, chopped
      1 c  Chicken broth or water
    1/2 c  Coconut milk or heavy cream
      1 t  Cornstarch
           Freshly ground black pepper
           Coriander sprigs,
           -for garnish
 
      This delicious lemon grass and coconut-laced curry comes from
  southern Vietnam. If you prefer a very hot curry, simply use more
  chile peppers.
  
      Cut the frogs' legs into bite-size pieces. Rinse with cold water
  to remove any chipped bones. Pat dry and refrigerate.
  
      If you are using fresh lemon grass, discard the outer leaves and
  upper half of the stalk. Cut into thin slices and finely chop. If you
  are using dried lemon grass, soak it in warm water for 1 hour. Drain
  and finely chop.
  
      In a blender, combine the lemon grass with the chiles, shallots,
  garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of
  the fish sauce. Process to a very fine paste. Rub the paste over the
  frogs' legs. Cover and refrigerate for 30 minutes.
  
      Meanwhile, soak the cellophane noodles in warm water for 30
  minutes. Drain. Cut into 2-inch sections.
  
      Heat the oil in a saucepan over moderate heat. Add the onion and
  saute until translucent. Add the frogs' legs and brown well on all
  sides, about 3 minutes. Add the chicken broth and bring to a boil.
  Reduce the heat, cover and simmer for 15 minutes.
  
      Uncover the pan and add the coconut milk, the cornstarch diluted
  in 1 tablespoon of cold water and the remaining 1 table- spoon fish
  sauce. Cook, stirring, until the sauce thickens, about 15 minutes.
  
      Add the cellophane noodles and bring the mixture to a boil.
   Remove from the heat.
  
      Sprinkle with black pepper and garnish with coriander sprigs.
  
      Serve immediately with rice, French bread or over rice noodles.
  
      Note: Instead of discarding the upper half of the lemon grass,
  crush it and cook it with the frogs' legs for extra flavor. Remove
  the stalk before serving.
 




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Recipe ID 23513 (Apr 03, 2005)

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