Fried frogs' legs w/banana (chan ech chien an voi chuoi)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Pairs | |
| 3 | tablespoons | Peanut oil |
| 2 | Cloves garlic -- crushed | |
| 1 | tablespoon | Dry sherry |
| 1 | tablespoon | Nuoc Mam sauce |
| OR light soy sauce | ||
| Cornstarch | ||
| Vegetable oil -- for frying | ||
| 1 | Green sweet bell pepper -- | |
| Cut into strips | ||
| 1 | Red chili peppers -- | |
| Chopped | ||
| ½ | cup | Self-rising flour |
| 1¼ | cup | All-purpose flour |
| Salt | ||
| ¼ | teaspoon | Baking powder |
| 1 | Egg white -- beaten until | |
| Stiff | ||
| Vegetable oil | ||
| 4 | Bananas | |
| Frogs' legs | ||
Directions
BANANA BATTER
1. Place the whole frogs' legs in a bowl. Mix in 2 tablespoons peanut oil, garlic, sherry, and Nuoc Mam sauce. Sprinkle with some cornstarch and mix well. Place in the refrigerator and leave to marinate for at least 2 hours. 2. Heat the vegetable oil in a large pan and deep-fry the legs for about 5 minutes. Take care not to burn.
3. In another wok or pan, heat the remaining peanut oil. Add the pepper and chili. Quickly toss the legs into the pepper and chili, stir thoroughly then remove. 4. To make the banana batter, sieve the flour with the salt and baking powder. Stir in enough water to form a liquidy paste. Lightly fold in the beaten egg white. 5. Heat 3 inches oil in a wok. Peel the bananas, cut in half lengthwise and dunk into the batter. Dip them into the hot oil and cook in batches until golden and puffy. Drain on paper towels and serve with the frogs' legs.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books