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Preparation
20 minutes
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Cooking
10 minutes
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Difficulty
Easy
If you are wondering what delicious dish to cook today to change the flavor for the whole family, let TasteVN guide you on how to make this crispy and irresistible fried frog with betel leaves! Let’s get cooking and make this fried dish right away!
Ingredients for Fried Frog with Betel Leaves For 4 people
Frog meat 300 gr ( 3 frogs ) Ground galangal 300 gr Betel leaves 100 gr Lemongrass 100 gr (4 stalks) Chili 100 gr (2 pieces ) Shallots 30 gr (1 bulb) Garlic 30 gr (2 cloves) Egg yolk 1 piece Annatto oil 2 teaspoons Beef stew powder 2 teaspoons Breading flour 7 teaspoons Five spice powder 2 teaspoons Fish sauce 1 teaspoon Cooking oil 300 ml Common spices a little (MSG/seasoning powder/pepper/salt)
How to choose fresh and delicious frogs
- To prepare this dish, you should choose live field frogs that are plump, have large limbs, and have a brownish skin. The meat of field frogs will be sweeter and firmer, enhancing the flavor of the dish.
- Additionally, when selecting frogs, you should buy them during the rainy season, starting around September. During this time, frogs accumulate more fat and nutrients, making them generally fatter and their meat firmer, chewier, softer, and tastier.
- Avoid buying frozen or pre-processed frogs. The meat will lose its natural sweetness and nutrients during cooking.
Where to buy crispy frying flour
- Currently, you can buy crispy frying flour at markets, supermarkets, TasteVN stores, or on reputable e-commerce sites like bachhoaxanh.com.
- With prices ranging from 10,000 VND – 15,000 VND/50gr (prices updated as of August 2021).
- When purchasing, be sure to check the expiration date printed on the product packaging and choose products from well-known brands widely used by consumers.
- Do not choose bags of crispy frying flour with torn, leaking packaging or that are past the expiration date.
Tools needed
Strainer, pan, plate, knife, cutting board,….
How to Make Fried Frog with Pepper Leaves
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Prepare and Marinate the Frog
To make it easier when buying frogs, you should ask the seller to clean them for you. After that, at home, you just need to remove the frog’s smell by rubbing salt evenly on the frog’s meat, rinsing it with water, and then cutting the frog into small, bite-sized pieces.
Next, you put the chopped frog meat along with 1 teaspoon of monosodium glutamate, 2 teaspoons of seasoning, 1.5 teaspoons of pepper, 1 teaspoon of beef stew powder, 1 teaspoon of five-spice powder, 1 egg yolk, and 5 teaspoons of crispy flour on a plate, mix well, and marinate for about 10 minutes for the frog to absorb the spices evenly.
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Prepare the Accompanying Ingredients
For the pepper leaves, you pick the leaves, wash them clean, drain, and cut them into small pieces. Peel the garlic and onion, smash them, and chop them together with the chili.
As for the lemongrass, you just need to cut off the root, wash it clean, smash it, and cut it diagonally into thin, long strands.
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Fry the mixture of galangal and lemongrass
Next, add 300g of minced galangal, 4 stalks of julienned lemongrass, minced onion, garlic, and chili along with 2 teaspoons of seasoning, 1 teaspoon of fish sauce, 1 teaspoon of monosodium glutamate, 2 teaspoons of frying flour, 1.5 teaspoons of pepper, 2 teaspoons of annatto oil, 1 teaspoon of beef stew powder, and 1 teaspoon of five-spice powder into a plate.
Then, put on gloves and mix well for about 1 minute for the ingredients to blend together.
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Fried Frog with Betel Leaves
Place a pan on the stove, add 300ml of cooking oil into the pan, and heat it over medium heat for about 1 minute until the oil is hot, then reduce the heat and add the mixed galangal and lemongrass mixture, stirring well and frying for about 2 minutes until the mixture is golden.
Next, you place a strainer over a bowl and pour the fried galangal and lemongrass mixture into it, then remove the fried galangal and lemongrass from the strainer and let it drain.
Then pour the oil used to fry the galangal and lemongrass from the bowl back into the pan, heating it over medium heat until the oil in the pan is very hot, then add the marinated frog meat. Stir well and fry over medium heat for about 5 minutes until the frog meat is cooked and crispy, then add the chopped betel leaves to the pan.
Mix well and fry for another minute until the betel leaves are crispy, then turn off the heat and remove the fried frog and betel leaves to drain.
Tip: To make the frog meat more fragrant and completely eliminate the fishy smell, you should reuse the oil that was used to fry the galangal and lemongrass! Because galangal and lemongrass have very good odor-neutralizing properties.
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Completion
To complete this dish, you place a little bit of the drained galangal and lemongrass mixture in the center of the plate, then put the crispy fried frog on top. After that, sprinkle a bit more of the crispy galangal and lemongrass on top, and you will have a delicious plate of fried frog wrapped in betel leaves ready to enjoy!
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Final Product
The dish of fried frog wrapped in betel leaves, once completed, will have a very attractive golden and crispy color. When you eat it, you will feel the enticing aroma of the galangal and lemongrass mingled with the rich, crispy, and meaty taste of the frog.
To enhance the flavor, you should eat it hot right after the frog is freshly fried, and remember to make a small bowl of soy sauce for dipping!
See more
The above is an article guiding how to make the dish fried frog wrapped in betel leaves crispy and fragrant, appealing to change the taste for the whole family. Hopefully, through the detailed instructions above, you can successfully prepare this dish and have a wonderful meal with your loved ones and family. Wish you success!
