Grilled frog wrapped in betel leaves is a dish that brings a truly simple, rustic flavor from home. It is so delicious, but how is this grilled dish prepared? Let’s get into the kitchen and make 3 ways to prepare grilled frog wrapped in betel leaves!
1. Grilled frog roll wrapped in betel leaves
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled frog roll wrapped in betel leaves For 3 people
Frog 300 gr (2 frogs) Betel leaves 20 gr (10 leaves) Fried shallots 2 teaspoons Lemongrass 5 stalks Bird’s eye chili 2 fruits Roasted peanuts 1 tablespoon (crushed) Coconut milk 1 tablespoon Common spices a little (salt/ pepper/ seasoning/ sugar)
Where to buy delicious, quality soybean paste
- Currently, soybean paste is widely sold in many places like supermarkets, markets,…. However, when buying the pre-packaged type, you should choose a brand with clear reputation, the product should be intact, and importantly, check the product’s expiration date.
- Additionally, to enhance the flavor of the dish, you should use the type of soybean paste that is yellow as it has a sweet taste. In contrast, the black soybean paste has been pre-seasoned, so it will taste saltier.
- Moreover, you can also make soybean paste at home with a simple yet very quick preparation method using the recipe below from TasteVN!
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Tools needed
How to prepare Grilled frog wrapped in betel leaves
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Prepare the frog
First, cut off the frog’s head, peel the skin, and remove all internal organs and any dirty blood inside the frog. Then, take a little salt and rub it on the surface of the frog for 3 minutes, rinse with clean water 1 – 2 times and let it drain.
Finally, chop the frog meat finely and place it in a bowl.
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Prepare other ingredients
For lemongrass, trim the ends and slice 3 stalks thinly, the remaining 2 stalks should be chopped finely along with the chili!
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Mix frog sausage
With the bowl of frog meat from earlier, add 1 teaspoon of sugar, 1/2 teaspoon of seasoning, 1/2 teaspoon of salt, 1/2 teaspoon of ground pepper, and the sliced lemongrass, then mix everything well together.
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Frog rolls with betel leaves
Next, place the betel leaves on the cutting board, then add 1 teaspoon of the frog paste mixture, and roll it tightly. After that, use a toothpick to secure 3 rolls at a time to prevent the betel leaves from unraveling! Continue this way until all the filling is used up.
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Make the dipping sauce
Prepare 1 bowl for 1 tablespoon of coconut milk, 1 tablespoon of roasted crushed peanuts, all the minced lemongrass and chili, 2 tablespoons of crushed fermented soybean sauce, and 1 teaspoon of sugar, then mix well.
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Grilling frog meat
Then, place the grilling rack on the stove along with all the frog meat wrapped in wild betel leaves over low heat, and grill for about 7 – 8 minutes, until you see the frog meat is cooked, then turn off the heat and serve on a plate.
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Finished product
On weekends, enjoying grilled frog meat wrapped in wild betel leaves is truly a great pleasure, right? The aroma from the wild betel leaves keeps spreading, so even the pickiest eaters can’t ignore it.
The frog meat is chewy and delicious, rich in flavor, grilled just right to retain its natural sweetness. Not to mention the rich and savory dipping sauce! It would be a shame not to try it!
2. Grilled Frog Wrapped in Betel Leaves Whole
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled Frog Wrapped in Betel Leaves Whole Serves 2
Frog 4 frogs Betel leaves 10 leaves Shallots 4 bulbs Ginger 1 piece (small) Turmeric 1 piece (small) Garlic 4 cloves Lemongrass 1 stalk Chili paste 1 teaspoon Oyster sauce 1 teaspoon Common seasoning a little (seasoning/ salt/ monosodium glutamate)
-800x450.jpg "3 Ways to Make Delicious Grilled Frogs Wrapped in Betel Leaves at Home 27")
How to Make Grilled Frog Wrapped in Betel Leaves Whole
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Prepare the Ingredients
First, take the frogs you bought, cut off the head, peel the skin, and remove all the internal organs. Then, rub salt on the surface of the meat for 3 – 5 minutes, and rinse with clean water 1 – 2 times, then let it drain.
Next, peel the shallots, garlic, ginger, turmeric, and chop them together with the lemongrass.
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Marinating the frog
Prepare a bowl for 5 cleaned frogs, all of the finely chopped purple onion, garlic, ginger, turmeric, lemongrass, 1 teaspoon of seasoning, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of oyster sauce, and 1 teaspoon of satay.
Stir well to let the frogs absorb the seasoning for about 30 minutes.
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Grilling the frog
Next, prepare a charcoal stove and light the fire. Once the charcoal is glowing, place the grill on top and add half of the washed betel leaves, followed by the 5 marinated frogs, and finally the remaining betel leaves on top of the frog meat.
Grill for about 25 – 30 minutes, until the frogs are tender, then serve on a plate.
Tip: To avoid burning the frogs while grilling, you should turn them continuously!
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Final Product
What do you think of this whole grilled frog with guava leaves? It’s really tempting, right? The fragrant aroma just makes it irresistible!
Fresh and firm frog meat, rich in spices, and grilled with guava leaves, which enhances the flavor even more. This grilled frog would be amazing when eaten with fresh vegetables!
3. Frog mixed with guava leaves grilled in foil
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled Frog with Betel Leaves in Foil Serves 4
Frog 2 pieces Betel leaves 5 pieces Green onions 2 stalks Bird’s eye chili 2 pieces Lemongrass 1 stalk Cooking oil 2 teaspoons Salt a little
-800x450.jpg "3 Ways to Make Delicious Grilled Frogs Wrapped in Betel Leaves at Home 41")
How to Prepare Grilled Frog with Betel Leaves in Foil
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Prepare the Ingredients
For the frog, cut off the head, peel the skin, and remove any residual blood. Then, rinse with diluted salt water for 3 – 5 minutes, then rinse with clean water, cut into bite-sized pieces, and let drain.
Next, wash the betel leaves and cut them into thin strips. Clean the green onions by removing the roots, rinse briefly, and chop finely. Wash the lemongrass and bird’s eye chili, then cut them into thin diagonal slices.
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Place the frog and ingredients on the foil
Next, you spread the foil on a flat surface, then place the 2 prepared frogs along with all the lolot leaves, green onions, lemongrass, bird’s eye chili, and 2 teaspoons of cooking oil on top, finally roll the foil tightly.
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Grill the frog
You place the grill on the stove and then put the frog mixture wrapped in foil on the grill over medium heat, grilling for about 20 – 25 minutes.
Finally, when the frog is tender, you season it to taste and turn off the heat.
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Finished Product
On a rainy day, having a dish of frog mixed with grilled pepper leaves wrapped in aluminum foil is simply fantastic. The frog meat is tender and also combined with fragrant pepper leaves!
This frog dish, when paired with a hot bowl of white rice and a bowl of fish sauce with chili, will make your rice pot empty in no time!
How to Choose Fresh and Delicious Frogs
- Currently, there are 2 popular types of frogs widely sold: field frogs and farmed frogs.
- In general, regardless of the type, you should pay attention to buying live ones, as frozen or pre-processed frogs will have a significantly reduced flavor.
- Additionally, you should choose larger frogs, with an outer skin that has a brownish-yellow color.
- Avoid buying frogs that feel too soft and mushy when pressed, lacking elasticity, especially if they are mushy, as this indicates that the frogs have been kept for too long and are no longer edible.
Effective preparation and odor removal for frogs
- Step 1: First, carefully remove parts such as the head, skin,… from the frogs you bought!
- Step 2: Next, you can use a mixture of alcohol and ginger or vinegar and salt to wash the frogs for 3 – 5 minutes.
- Step 3: Finally, briefly blanch the frog meat with alcohol, ginger, and turmeric powder for 5 minutes to eliminate the fishy smell.
How to choose fresh and delicious betel leaves
- Firstly, choose betel leaves that are medium-sized, thick, and dark in color. At the same time, select leaves that are intact and not too torn.
- Avoid buying betel leaves that have turned too dark green or look withered, as these are old leaves.
- Additionally, do not choose leaves that are too light green, as these are young, soft, and not fragrant.
Finally, the article has provided 3 recipes for making grilled frog with pepper leaf that are incredibly appealing. TasteVN hopes that the information above will help you succeed in your kitchen!
*Refer to images and recipes from 3 YouTube channels: Bà Mẹ Quê, TUẤN NGUYỄN FOOD, and Van Tuyen
