Preparation
15 minutes
Processing
2 hours
Difficulty
Easy
When you come to the Mekong Delta, you cannot miss the dried dishes, among which the most special is the dried frog or long-legged dancer. Today, let’s cook with TasteVN to show you how to make dried frog, a specialty of the Mekong Delta, simply at home!
Ingredients for Dried Long-Legged Frog For 1kg Dried Frog
Frog 1 kg Salt 1 teaspoon Sugar 2 teaspoons Chili powder 1/2 teaspoon MSG 1/2 teaspoon Satay 1 teaspoon Ground pepper 1 teaspoon
How to Choose Fresh Frogs
- When choosing frogs to make dried frog, you should first select small ones about the size of your thumb, with thin bones, so that when processing the dried frog, the bones will be crispy instead of hard, making it tastier.
- You should choose live frogs, as the meat will be firmer and sweeter.
- Avoid selecting frogs that are too large because the bones will be hard instead of crispy when eaten. Additionally, do not buy frogs that are dead, as the meat will be mushy, less sweet, and unsafe.
Tools needed
How to prepare Dried Long-legged Dancing Frog
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Preparing the frog
First, you need to cut off the head and peel the skin of the frog. Next, remove the internal organs of the frog and wash it thoroughly.
After washing the frog about 3 times, you will take the frog out and place it in a basket to drain.
How to prepare frog without a fishy smell- To prevent the frog meat from being fishy, the first and most important thing you need to do is to thoroughly remove the internal organs, skin, and head of the frog.
- Next, to effectively eliminate the frog’s odor, you can soak the frog meat with a little white wine and crushed ginger for about 5 minutes, then remove it and rinse with clean water.
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Marinating the frog
Prepare a bowl to marinate the frog meat, add 1 teaspoon of salt, 2 teaspoons of sugar, 1/2 teaspoon of chili powder, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of fish sauce, and 1 teaspoon of ground pepper, then mix well.
Add the prepared frog to the bowl and use chopsticks to toss and mix well so that the frog meat absorbs the seasoning evenly. Marinate the frog meat for 30 minutes before drying it.
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Drying
After marinating the frog for 30 minutes, we will arrange the frogs on a tray and dry them using a dehydrator for 2 hours at a temperature of 47 degrees Celsius.
Tip: If you don’t have a dehydrator, you can sun-dry the frogs for about 2 – 3 days! -
Final Product
Dried frog has a beautiful orange-yellow color, and the meat inside remains chewy and is not too dry. Fried dried frog has a rich, spicy flavor that goes well with a bowl of hot rice or can be enjoyed as a snack.
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Homemade dried frog, delicious and incredibly easy to make, right? We hope that with TasteVN’s sharing about how to make dried dancer frog, it will help you successfully make this dish to add to your family’s meal menu!
