An unusual albeit interesting starter using a mix of two preparations for frog legs, making for a pretty unique dining experience. Serve with a tropical salad with plenty of crunch and acidity.
Course
Starter
Cuisine
Fusion
Prep Time5hours
Cook Time30minutes
Total Time5hours30minutes
Servings6
AuthorJohan Johansen
Ingredients
12frog legsthawed
Marinade:
1tablespoonSriracha hot sauce
1tablespoonliquid honey
2tablespoonssoy sauce
1teaspoondark soy sauce
1teaspoonrice wine vinegar
1garlic clovemashed
1thumbnail-sized piece of gingerfinely grated
1dashroasted sesame seed oil
freshly ground black pepperto taste
Breading:
50gramsflour
50gramspanko breadcrumbs
1large egg
1splashmilk
Instructions
Make marinade:
Whisk all ingredients for marinade thoroughly together in a bowl.
Place frog legs in a heavy duty zip-loc bag.
Pour marinade over frog legs, carefully squeeze excess air from the bag and seal shut.
Carefully swish bag to make sure legs are evenly coated.
Marinate for 4-6 hours in the fridge, turning the bag a couple of times in the process.
Bread the frog legs:
Pour flour into one large, shallow dish and the panko bread crumbs into another.
In a third shallow dish, beat the egg with the milk until smooth and thoroughly combined.
Grab one frog leg from the bag of marinate, shake off any excess marinade and dredge in the flour to cover.
Dip flour-covered frog leg in egg mixture until thoroughly covered, allow excess egg mixture to drain off for a few seconds.
Roll egg-covered frog leg in panko mixture until thoroughly coated using a little scooping and force if necessary to make the breadcrumbs stick and coat evenly.
Set frog leg aside on a plate and repeat with remaining frog legs.
Frying:
Heat oil to 180 C.
Working in batches of four or so, fry the frog legs for about 6-8 minutes or until golden brown and delicious.
Remove from oil and sprinkle liberally with salt, then keep hot and crispy in a 100 C oven while finishing the frying process.
Recipe Notes
Wondering why we're doing a double breading here? It's pretty simple: The flour helps the egg and hence the panko breading to stick to otherwise slippery meat. It also creates a better crust and more depth of flavor.