2 Ways to Make Delicious and Unusual Frog Salad with Wild Vegetables and Green Mango for a Meal

Marinate frog meat

Chop a horn chili and put it in a mortar, then add 1/2 teaspoon of minced garlic and 1 teaspoon of seasoning powder and sugar and pound them finely.

Cut the frog meat into small pieces and then add the pounded chili, garlic, and spices to marinate evenly for the spices to absorb

Prepare the dressing

You squeeze the calamondin to extract the juice, then add 4 tablespoons of calamondin juice to a bowl, followed by 3 tablespoons of fish sauce, 2 tablespoons of chili sauce, 2 full tablespoons of sugar, and add 1 teaspoon of minced garlic and a little chopped chili.

You mix it well until the ingredients blend and dissolve completely.

Prepare the salad vegetables

You peel the mango and shred it into thin strips. You slice the onion and soak it in a bowl of ice water to make the onion crispier and tastier.

The wild vegetables, after washing, you pluck the leaves and chop them finely for the salad.

Fry shrimp chips

You put a pan on the stove and add cooking oil, wait for the pan to heat up, then add the shrimp chips and fry until they puff up evenly and turn a light golden color.

Once cooked, remove them and place them in a basket lined with paper towels.

Grill and shred frog meat

You place the marinated frog meat on the grill. Grill until the frog meat turns brown and releases an attractive aroma.

Then you shred the frog meat into small pieces, filtering out some of the frog bones to prepare for mixing the salad.

Mixing the salad

You add the chopped wild vegetables into a bowl, then add shredded mango, sliced chili, soaked onions, and shredded grilled frog meat on top.

Finally, you pour the salad dressing over the ingredients and mix everything together so that the flavors are evenly absorbed. Serve the salad on a plate and sprinkle sesame seeds on top to enjoy.

Final product

The frog salad with wild vegetables, once completed, offers a unique flavor for those who enjoy it. The sweet and chewy frog meat combined with the slightly sour and bitter taste of the wild vegetables creates an irresistible flavor.

Prepare and marinate the frog

After removing the organs from the frog such as the intestines, spine, and tendons on the frog’s thighs, chop the frog meat into small pieces and wash them thoroughly.

Next, pour 2 tablespoons of white wine over the frog meat, massage well to eliminate the fishy smell. Finally, rinse the frog meat with water once more and let it drain.

Now add 1/2 teaspoon of seasoning, 1 teaspoon of pepper, and 1 teaspoon of fish sauce to the frog meat, mix well and marinate for 15 minutes.

Fry the frog

Prepare 100g of crispy frying flour in a bowl. After marinating the meat, roll the frog meat in the crispy flour until it is completely coated.

Heat a pan on the stove, add 0.5 liters of cooking oil, and heat it up. When the oil starts to bubble, add the floured frog meat and fry it in hot oil over medium heat until the frog meat turns golden brown, then remove it and let it drain.

Prepare the remaining ingredients

Peel the shallots, wash them clean, and slice them thinly.

Peel the green mango and then shred it.

Wash the chili and then slice it into thin strips.

Wash the Vietnamese mint and lettuce with cold water, then chop them into small pieces.

Make the dressing

Add 2 teaspoons of fish sauce and 3 tablespoons of sugar into a pan, turn on the heat to medium and stir until dissolved.

When the sugar dissolves and the fish sauce boils, add 2/3 tablespoon of chili sauce, bring to a boil, and let it cool before pouring it into a bowl.

Next, add 1/3 tablespoon of minced chili, 1/3 tablespoon of minced garlic, and the juice of 1/2 lemon into the fish sauce mixture and stir well.

Mix the salad

Add sliced red onion, shredded green mango, sliced chili, and basil into a bowl, then pour in half of the dressing, and mix well before transferring to a plate.

Next, add all the crispy fried frog meat on top of the plate, drizzle the remaining fish sauce, and sprinkle some fried onions on top. The dish is now complete.

Final product

The frog meat is crispy on the outside, firm and tender on the inside. Combined with the sour taste and crunchiness of the green mango, the spiciness of the chili, along with the unique aroma of basil and garlic, all create an enticing salad that captivates diners.