Enjoy this twist on a classic dish
Sweet and sour frog legs is a variation of the popular dish that uses either chicken, shrimp or pork. The recipe beautifully balances flavors and textures. The original recipe originates from Chinese cuisine, and it typically features battered and fried chicken. The meat is then glazed in a sauce that pairs tangy acidity and just the right amount of sweetness.
My recipe deviates from the ever popular fried frog legs and gives another option for those nocturnal outdoorsmen that find themselves with a bountiful harvest. The recipe can be modified to your individual taste buds by adding the likes of pineapple or even carrots.
INGREDIENTS:
- 8 frog legs
- Salt and pepper
- ½ cup cornstarch
- 2 eggs, beaten
- Oil to fry
- Rice for serving
INGREDIENTS FOR SAUCE:
- 1 tbsp. oil
- ½ tbsp. minced garlic
- 1 or 2 bell peppers, diced
- ¾ cup apple cider vinegar
- 1 tbsp. soy sauce
- ¼ cup ketchup
- ½ cup sugar
- Green onions and sesame seeds for garnish
PREPARATION: Serves 2
- Season frog legs with salt and pepper.
- Dip in beaten egg, coat with cornstarch, and fry until golden, crispy and cooked through. Set aside. Dab with paper towels if greasy.
- In a separate large pan, heat oil and fry garlic until fragrant.
- Add the bell pepper, apple cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.
- When the sauce has thickened, add the frog legs. Toss to coat.
- Garnish with chopped scallions and sesame seeds.
- Serve with rice.
Bon Appétit!
