Kung Pao Frog

The Star Malaysia - Star2 - - TASTE -

(Recipe from Erin’s Kitchen, hochiak.mul­ti­ply.com/pho­tos/al­bum/274/Gong_Bao_Frog_kung_­pao_t­in_kai) 3 frogs, cut into pieces 1 onion, cubed 1 stalk spring onion, cut into 3cm length 5 pieces sliced gin­ger 5 dried chill­ies, cut into pieces, re­move seeds 20g toasted cashew nut

Mari­nade ½ tsp salt 1 tsp corn­flour a dash of pep­per

Sauce 2 tbsp black vine­gar 1 tbsp dark soya sauce 1 tbsp oys­ter sauce 1 tsp Hoisin sauce 2 tbsp su­gar ½ tsp salt 100ml water 5 tbsp oil Mari­nade frog meat for 20 min­utes. Deep fry in hot oil. Dish out and drain.

Heat up 2 tbsp oil, sauté onion, gin­ger and dried chill­ies. Add frog and sauce, and cook for a minute.

Add spring onion and cashew nuts mixed to­gether, and serve on a plate.

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