"This is a very popular dish in most Asian seafood restaurants. The crispy breaded frog legs blend very well with the melted garlic butter sauce. I serve mine on a platter garnished with lettuce leaves, sliced tomatoes, and lime wedges. Enjoy!" — L.N
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frog legs, rinsed and patted dry
Oil for deep frying
cornstarch or tapioca starch
Salt to taste
chili paste or sauce
These were delicious! I was a frog leg novice until today. This is simple to prepare. In fact, I blogged about this recipe. The only change I made was to add a little water to the beaten egg. I'm not sure it would coat an entire pound of frog legs otherwise. One part of this recipe puzzled me: it calls for chili paste or chili sauce. After getting some guidance on the Recipe Exchange, I went shopping for some Asian Chili Sauce. I bought two types, sweet and hot, divided the sauce, and made some of each. Both were delicious. I will make this recipe again, even though I couldn't convince any one else to try it. Maybe next time!
The frog legs were awesome with the butter garlic sauce but we all thought that there was just a bit too much salt when adding in the soy sauce. I would for sure half it or dilute it.
Good. Really good. Four middle school aged boys at home and they loved it, especially the dipping sauce. Very tasty!
It was good. Best to eat fresh though.
I love it! The seasoning was excellent! I just
realized I forgot the cornstarch,but it was minor. The dipping sauce is too salty so I added more sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Butter Fragranced Frog Legs
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 162
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