The Cambodian Cookbook
Welcome to the third edition of our new quarterly column. All original recipes are created by Mrs Davy Roberts (Leng).
Edited and written by award winning chef Keith Mundell.
Be ready for more mouth watering recipes in every issue!
Add all the other ingredients and cook for another 2 minutes or just before the frogs become dismembered. Serve with boiled rice and a little sauce.
Davy says “Frogs are everywhere in Cambodia and are often eaten simply grilled on sticks on roadside stalls. Chicken wings can be substituted but frozen frogs are readily available from Asian food shops, so try the frog”.