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Lemongrass Chili Frog Stir-Fry
Rate this recipeThis lemongrass chili frog has firm yet tender, sweet meat. Best of all is the fragrant minced lemongrass with the gentle heat of long red chilies. One taste and you're hooked.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
15 minutes
Servings
2
Level
Easy
Ingredients
Frogs
500 g
Chilies
2 piece
Minced ginger
1 teaspoon
Seasoning powder
1 teaspoon
Fish sauce
1 tablespoon
Lemongrass
2 stalk
Garlic
3 clove
Cooking oil
2 teaspoon
Caramel sauce (nuoc mau)
1 teaspoon
Implementation Steps
01
Wash and skin the frogs, remove the dark membranes, then wash thoroughly in diluted salt water, rinse with clean water, drain and chop into bite-sized pieces. Cut any large legs into smaller pieces. Wash the lemongrass and fresh chilies. Finely mince the lemongrass bases together with the chilies.
02
Turn on the heat. When the pan is hot, add 1 spoonful of cooking oil and swirl to coat. When the oil is very hot (tiny bubbles form), add the garlic, chili, ginger and lemongrass and stir-fry until fragrant. Add the frog and toss quickly with chopsticks. When the meat firms up, add a little seasoning powder, fish sauce and a little caramel sauce to make the dish look even more appetizing.
02
Cover and wait a little until the frog is cooked (about 5-7 minutes), then adjust the seasoning to suit your family's taste so it's even better with rice.
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