Succulent claypot spicy frog legs





Succulent Claypot spicy frog legs

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  • (1 Rating)


  • 1. Heat 2 tbspn of oil in a wok over medium heat, stir fry ginger and shallots until fragrant. Add in bird eye chillies and dried chillies, continue to stirfry for another 1 minute.
  • 2. Add meat and garlic into wok, quickly stir well then let sit 30 seconds for each side of meat to lightly brown. Dish out meat (leaving other stirfried ingredients inside wok) set aside.
  • 3. Pour sauce mixture into wok containing other stirfried ingredients and bring to boil. Let simmer for 3 minutes
  • 4. Add meat and szechuan pepper into wok, continue to simmer for 2 minutes. Do not overcook meat, frog meat easily gets tough and chewy. What we need is a tender soft meat.
  • 5. Immediately turn off heat and then toss in spring onion. Give it a quick stir. Serve hot with porridge.

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Full time homemaker with cooking passion to make every simple dish distinctively delicious. Driven by ingredient pairings, marrying the right ingredients, method and crucial steps, in ensuring meals turn ...