Sauteed Frogs' Legs with Lemongrass (Dui Ech Xao Sa Ot) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 8 double frogs' legs | oil for deep-frying | 3 tablespoons vegetable oil |
| 1 stalk lemongrass, finely chopped | 1 clove garlic, finely chopped | 1 red chili, finely chopped |
| 1 tablespoon mixed curry powder | 2 tablespoons fish sauce | salt |
| pepper | sugar | 1/4 cup chicken stock |
| 1 | Deep-fry frogs' legs until nearly cooked. Remove from fryer. In a large pan (or wok) heat the vegetable oil. Add lemongrass, garlic, chili and frogs' legs, and saute, adding curry powder, fish sauce, salt, pepper, sugar to taste and chicken stock. Bring to a boil. Cook another few minutes, remove from heat and serve. |