1 - pound Ostrich Strips

Frog Legs

Recipes

Paddy Frogs in the Pond

3 paddy frogs, about 600g
(A):

20g cloud ear fungus (wan yee), soaked and sliced thinly

10 dried lily buds (kam cham),
soaked to soften; tie each strand into a knot

10 gingko nuts (pat kor), shelled and blanched

15g young ginger, shredded

2 tbsp Shao Hsing Hua Tiau cooking wine

1 big lotus leaf

Sauce:

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

Pinch of pepper

¼ tsp sugar to taste

1 tsp corn flour

Clean the paddy frogs. Cut each into quarters and combine with the rest of the ingredients (A). Stir in sauce ingredients to mix. Marinate for 20 – 30 minutes. Soak lotus leaf in water until soft. Clean the leaf and line the base of a heatproof dish. Place marinated ingredients and sauce on to the lotus leaf. Add cooking wine and fold the leaf to form a packet. Secure with a piece of raffia string. Steam over a moderate heat for 25 – 30 minutes.
Remove the parcel and serve up the contents immediately with a sprinkling of red chilli strips and coriander leaves.

Claypot Tien Kai Fun (Claypot Paddy Frog Rice)

200g padi frogs (tien kai), cleaned and cut into serving pieces

200g fragrant long grain rice, washed and drained

400ml water

1 tbsp oil

1 tbsp sesame oil

1 tbsp shredded ginger

1 tsp chopped garlic

A few drops dark soy sauce

Marinade (A):

1 tbsp premium oyster sauce

1 tbsp light soy sauce

⅛ tsp salt

½ tsp sugar

¼ tsp pepper

2 tbsp Shao Hsing Hua Tiau cooking wine (optional)

1 tbsp ginger juice

1 tsp sesame oil

Marinade (B):

1 tsp salt

½ tsp sugar

1 tsp corn oil

Garnishing:

Chopped spring onions and Chinese parsley

Chilli strips

Season rice with marinade (B) and set aside. Season padi frogs with marinade (A) for 30 minutes.
Put rice into a clay pot, add enough water and bring to a boil. Cook rice till the water almost dries up.
Heat oil and sesame oil in a wok, fry ginger and garlic till fragrant. Add the marinated frogs and fry briskly. Add a few drops of dark soy sauce (for color). Dish out into the clay pot. Cover and cook till rice is fluffy. Serve the clay pot rice with garnishing.

	Chili Frog Legs with Pineapple Consommè Chili Vinegar: 8 ounces Japanese rice vinegar 8 dried chilies 10 Thai chilies ½ tbsp salt Chili Mayonnaise: 2 oz minced garlic 2 oz butter 3½ oz Chili Vinegar 1½ tbsp salt 2 egg yolks, at room temperature 2 oz no-taste oil	Crispy Ginger and Garlic: 9 oz oil 1 oz fresh ginger, peeled and thinly sliced 4 oz garlic, thinly sliced ½ tbsp salt Frog Legs and Consommé: ½ large pineapple, cut up and blended 24 frog legs Cornstarch, for dusting Oil, for sautéing
For Chili Vinegar: Combine all ingredients in a saucepan and bring to a boil. Take off heat and blend the mixture. For Chili Mayonnaise: Lightly brown the garlic in butter. Cool to room temperature. In a food processor, combine garlic with next three ingredients and process to combine. With machine running, slowly stream in the oil until the mixture emulsifies. For Crispy Ginger and Garlic: In a pan, heat oil and add ginger, garlic and salt. Cook until garlic and ginger are a light golden color. Drain on a paper towel and set aside. For Frog Legs and Consommé: Dust the frog legs with cornstarch. In a pan, heat the oil and sauté until golden brown. Drain on paper towels. In a bowl, toss frog legs with chili mayo. Arrange legs on the serving plate. Sprinkle with crispy garlic and ginger. Serve with a shot of consommé on the side.

Wok Hay Frog Legs

Marinade:

8 oz frog legs, cleaned

⅓ tbsp salt

Pinch of white pepper

1 egg

1 tbsp cornstarch

½ tbsp sesame oil

¼ cup oil, plus more for blanching
⅓ tbsp ginger, minced

Stir Fry:

½ cup golden chives

½ tbsp minced ginger

1 tbsp Shaoxing wine

1 tbsp oyster sauce

Salt and pepper

For Garnish:

Slow-roasted garlic slivers
Micro cilantro

For Marinade:
De-bone the frog legs. Mix well with salt, pepper and egg. Add cornstarch, oils, ginger and a bit of water if mixture is too dry. Mix well and marinate for at least two hours. Remove meat from marinade.
In a wok, heat oil to 150ºF. Add the marinated and de-boned frog legs. Over the course of 1 minute, bring the temperature to 300ºF. Remove meat from the oil. Rinse in a warm water bath in another wok, then dry.
For Stir Fry:
Heat a wok over the highest heat possible. Add a bit of oil and swirl to coat. Add frog legs, chives, ginger, and Shaoxing wine and cook for 30 seconds. Season with oyster sauce, salt and pepper. Garnish with slow-roasted garlic slivers and micro cilantro to serve.

Fried Frog Legs

2 to 2½ lbs large frog legs

⅓ cup lemon juice

crushed ice

⅓ cup milk

2 eggs -- separated

2 tsp vegetable oil

salt and pepper

red pepper

2 cups all-purpose flour

vegetable oil for deep frying

Wash frog legs thoroughly. Place in a large bowl; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1-3 hours. In a small bowl, whisk together milk, egg yolks, and 2 tsp oil. Beat egg whites until stiff; fold into milk and egg yolk mixture. Sprinkle frog legs with salt, pepper & red pepper to taste; dip each in milk-egg mixture, then dredge in flour. Heat vegetable oil in a deep-fryer or skillet to 375°. Fry frog legs until golden brown. With a slotted spoon, transfer to paper towels to drain.

Frog's Legs à la
Parisienne

16 lg. Frog legs

Boiling water

Juice of 1/2 Lemon

Salt and Pepper (lightly)

2 Eggs, well beaten

Fine dry Bread crumbs

Fat, for deep frying

Onion Cream Sauce

2 tbsp. Butter
2 tbsp. All-purpose flour
1 1/2 c. light Cream
1/2 tsp. Salt
2 tbsp. minced Onion
1 tbsp. minced Parsley
1 Egg, well beaten

Blanche frog legs in boiling water with lemon juice and salt and
pepper.
Drain legs and pat dry.
Dip legs into eggs and roll in bread crumbs.
Deep fry at 370°F for 2 to 3 minutes until legs are tender (check the
temperature of the fat with a thermometer).
Serve with Onion Sauce.

	Simple Sauteed Frog Legs frog's legs milk (as needed) salt, pepper flour (as needed) 5-6 tablespoons butter	Soak frog legs in milk for 1 hour, turning every 15 minutes. Remove from milk and salt and pepper them lightly, and coat them in flour. In a skillet bring the butter to a sizzle and add frog legs. Sautee legs Uncovered until they're golden brown on both sides. (turning as needed).