Succulent Claypot Kung Pao Frog Legs (砂煲宫保田鸡)
Ingredients
500g Frog Legs (4 pairs)
8 Dried Chillies (remove seeds)
2 Chilli padi / bird-eye chillies (remove seeds and cut)
5 Szechuan peppers
1 small Onion
2 sprigs of Spring onion
5 slices of Ginger
4 cloves of Garlic
1 tbsp Oyster sauce
2 tbsp Sugar
2 tbsp Black Vinegar
2 tsp Dark Soya sauce
1 tsp Light Soya sauce
2 tbsp Chinese cooking wine
1 tsp Sesame oil
2 tbsp Cornstarch
Pinch of Salt
150 ml Water
Oil for deep-frying
Marinade:
1 tsp Soya sauce
1 tsp Oyster sauce
Pinch of Sugar
½ tsp Cornflour
½ tsp Sesame oil
Dash of Pepper and Salt
Preparation
1
Separate the pairs of frog legs, and marinate the frog legs for at least 30 mins.
2
Slice onions, garlic and ginger.
3
Heat oil and deep fry the legs till half cooked to seal in the juices. Drain and set aside.
4
Heat 2 tbsp of oil in claypot. Sautéed rest of the ingredients till fragrant, except spring onion.
5
Add water and seasonings, and simmer for about 3 mins.
6
Add frog legs and cook for about 2 mins.
7
Throw in spring onions and mix well.
8
Serve your delicious Succulent Claypot Kung Pao Frog Legs hot.
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About
This spicy, sweet and sour dish will leave you clamouring for more!
Added:
Friday, May 2, 2014 - 10:16pm
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