Fried Frogs’ Legs With Garlic Sauce

INGREDIENTS

INSTRUCTIONS

-trimmed -about 1 pound 1    Stalk fresh lemon grass  :          soaked
for 1 hour in warm  :          water -- finely chopped  :          OR 1
TB dried lemon grass 2    fresh red chili peppers --  :          sliced
2    green onions -- sliced 2    Cloves garlic --  crushed 1 1/2 ts
sugar  :          salt 2 TB Nuoc Mam sauce  :          OR 2 TB Maggi
seasoning and 1 garlic  :          clove -- crushed 2 oz bean thread
vermicelli 2 TB vegetable  oil 1 sm onion -- chopped 1 c  chicken
strock or water 1/2 c  coconut  cream or heavy  :          cream 3 TB
cornstarch mixed with a  :          little water  :          freshly
ground black pepper  :          cilantro sprigs -- for  :        
garnish  *(Chan Ech chien Voi Xot Toi)  Chop the grogs' legs into
bite-sized pieces and rinse with cold water  to get rid of any pieces
of bone. Pat dry and put in the  refrigerator. 2. Combine the lemon
grass, chilies, green onion,  garlic, sugar, salt, and 1 tablespoon
Nuoc mam sauce in a blender or  food processor until a very fine paste
results.  Rub the paste over  the frogs' legs, cover and refrigerate
again for 30 minutes. 3. Soak  the vermicelli in warm wate for 30
minutes. Drain and cut into 2 inch  lengths. 4. Heat the oil in a wok
over moderate heat. Add the onion  and saute until soft, then add the
frogs' legs and brown well,  turning them over from time to time. This
should take 3 minutes.  Add  the chicken stock and bring to a boil.
Reduce the heat, cover and  simmer for 15 minutes. 5. Uncover the wok
and add the coconut cream.  Add the cornstarch and the remainng Nuoc
Mam sauce. Stir as the sauce  thickens and cook for another 15 minutes.
6. Add the vermicelli and  bring to a boil. Remove from the heat.
Sprinkle with black pepper and  garnish with cilantro sprigs. 7. Serve
immediately with rice or  French bread or rice noodles. It is advisable
to offfer an  alternative to frogs; legs since there are a few cynics
who do not  believe that frogs' legs taste very much like chicken.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van.  Published by Chartwell Books, Inc. Copyright (c)
Recipe By     : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books  From: [email protected] (Anita A. Matejkadate: 96-09-09 23:43:38
Edt  Posted to MM-Recipes Digest V4 #9 by [email protected] on
Mar  5, 1999

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”