1. Remove The Tough Outer Layers

First, prepare the aromatics. Peel and mince the garlic and shallots. For the lemongrass, remove the tough outer layers, finely chop the tender bottom half, and thinly slice the top half into wispy threads. Pound the chopped lemongrass, half of the minced garlic, ginger, turmeric, and chili together in a mortar and pestle until you have a fragrant paste.

2. Remove Any Fishiness

Next, prepare the frog legs. If not already done, clean them thoroughly, using a bit of salt or a splash of ginger-infused rice wine to remove any fishiness, then rinse and pat dry. Cut the legs into bite-sized pieces.

3. Combine The Frog Legs With The Aromatic Paste

In a large bowl, combine the frog legs with the aromatic paste and the marinade ingredients (fish sauce, oyster sauce, sugar, bouillon powder, and pepper), mixing well to ensure every piece is coated. Let this marinate for at least 20-30 minutes.

4. Heat A Generous Amount Of Vegetable Oil

While the frog legs marinate, heat a generous amount of vegetable oil in a wok or deep pan over high heat. Fry the thinly sliced lemongrass threads until golden and crispy, then remove and set aside.

5. Brown And Cooked Through

Lightly coat the marinated frog leg pieces in flour, shaking off any excess. Carefully place them into the hot oil, frying in batches until golden brown and cooked through. Remove the fried frog legs and drain them on a wire rack or paper towels.

6. Heat

In a separate large pan, melt the butter over medium heat. Add the remaining minced garlic and sauté until fragrant and lightly golden. Return the fried frog legs to the pan with the garlic butter, tossing everything together until the legs are evenly coated in the glossy, garlicky sauce.

7. Garnished With The Crispy Lemongrass Threads And Fresh Chili

Serve immediately, garnished with the crispy lemongrass threads and fresh chili slices if desired.

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Recipes

Crispy Garlic Butter Frog Legs (Ếch Chiên Bơ Tỏi)

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