Kung Pao Frog
(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.