WOK TOSSED, TWICE COOKED, CRISPY SALT AND PEPPER FROGS LEGS
Serves 4 persons
Ingredients:
• 2 pounds cleaned frogs legs
• 3 T kosher salt
• 3 egg whites
• 1 cup corn starch
• 4 cups peanut oil
• 2 T peanut oil reserved from the 4 cups
• 12 scallions, cut in 2 inch lengths
• 1 golf ball sized piece of fresh ginger cut into thin needles
• 1 T sea salt
• 1 tsp ground white pepper
• 2 T sugar
• 5 dried red chiles
Directions:
Toss frog legs with kosher salt and let sit for 15 minutes. Press in a dry towel to remove moisture.
Heat peanut oil to 375º over high heat in a wok.
Dip frog legs in egg whites, then dredge in corn starch.
Fry to crisp in several batches, reserving frog to a paper towel.
Tip off the oil, (strain and let cool reserving for another use) leaving 2T behind, and increase the heat to high.
When smoking, add the scallions, ginger, dried chiles and swirl the wok, add the frog legs.
Toss a few times, adding the salt, pepper and sugar in thirds as you rotate the food across the wok surface.
Toss and serve using the sauce (below) for dipping.
FU-XIAN DIPPING SAUCE FOR FRIED FROG
• 1/2 cup thinly shaved shallots
• 3 T minced red and green hot chiles
• 1/3 cup soy sauce
• 1/4 cup chicken stock
• 3 T Chinese rice wine or sake
• 3 T sugar, or more to taste
• 1 T minced ginger
• 3 thinly sliced garlic cloves
Directions: Combine and use immediately.
Recipe courtesy of Bizarre Foods with Andrew Zimmern on the Travel Channel
http://travelchannel.com/bizarre
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