Braised Frog Legs

Put the legs in an oven proof-baking dish. I fried the legs five or six at a time until golden brown about three minutes per batch. They can also be smoked or dried for use later in the year.

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Today I am going to show you how to make Kor Kong Keb Braised Frog.

Braised frog legs. Frogs are a popular food source in Asia and Africa - especially China where they are called frogs legs or frog meat. Roll frog legs in the seasoned cornmeal. In a small pot add the garlic butter parsley and lemon juice.

Ech Kho Tieu Braised Frog Legs with Pepper. Saute butter and a cup of bread crumbs and roll legs in bread crumbs. Melt butter in a skilletAdd half a cup of onionsBrown frogs legs and reduce heatAdd 34 a cup of chicken stockCover skillet and cook legs till tender about 10 minutes.

In a deep saucepan or skillet or deep fryer heat about 2 inches of. Sprinkle with lemon juice and cover with crushed ice. I used our Duck Commanders Zesty Cajun seasoning pepper and blackening seasoning.

It will brown when burning not much oil and butter just enough to brown. Remove lid and turn the frog legs. When the butter just begins to brown add the frog legs garlic and red pepper flakes.

Simmer a few minutes. In Chinese cuisine they are used in soup stir-fries and braised dishes. Mix evenly cling wrap the bowl and transfer it into the chiller to marinate for 1 hour.

Melt the butter in a large nonstick skillet over medium-high heat. After the frog legs are golden brown remove them to a plate. The frog legs are a bit chewy and the anchovy flavor isnt prevalent.