How to Make Deliciously Spicy Lemongrass Frog Stew That Pairs Perfectly with Rice at Home

How to prepare frog with lemongrass and chili

• 1

  Prepare the ingredients

  First, trim the roots and old leaves of the lemongrass, then wash it thoroughly and let it drain.

  Remove the stems from the chili and wash them clean. Then, chop the lemongrass and chili finely.

  For the frog, to eliminate the fishy smell, after buying, soak it in a mixture of 100ml water and 100ml white wine for 15 minutes, then rinse with cold water, drain and cut into bite-sized pieces.

  How to clean frog meat, no fishy smell:

  • Method 1: Use a mixture of white wine and crushed ginger to wash the frog, then rinse with clean water and let it drain.
  • Method 2: Wash the frog with a mixture of white wine and coarse salt until the frog meat is no longer smelly, then rinse with clean water.
  • Method 3: Blanch the frog briefly in a mixture of boiling water with wine, ginger, and turmeric powder, to help the frog meat firm up and eliminate the fishy smell optimally.

  After cleaning the frog, proceed to marinate it with the chopped lemongrass and chili along with 1 teaspoon of salt, 1/2 teaspoon of seasoning powder, 1 teaspoon of sugar, and 1 teaspoon of seasoning. After that, marinate for about 1 hour for the frog meat to absorb the spices.

  

  

  

  
• 2

  Frog Stew

  Place a pot on the stove and add 1/2 tablespoon of cooking oil into the pot. Wait for the oil to heat up, then add the marinated frogs and stir-fry for about 3 minutes on high heat until the meat is firm.

  Next, reduce the heat and add 1/3 cup of boiling water to the pot, cover it, and stew the frogs for 15 minutes.

  Finally, adjust the seasoning to taste and turn off the stove.

  

  
• 3

  Finished Product

  The dish of frog stewed with lemongrass and chili, once completed, fills the kitchen with a fragrant aroma; just the smell alone is already quite stimulating.

  The frog meat is firm, tender, with a sweet taste blended with a bit of spiciness from the chili and lemongrass. This dish is best enjoyed with white rice.