Delicious and Irresistible Fried Frogs with Betel Leaves Recipe

How to Make Fried Frog with Pepper Leaves

• 1

  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.

  

  

  

  
• 2

  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.

  

  

  

  
• 3

  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.

  

  

  

  
• 4

  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.

  

  

  

  
• 5

  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!

  

  
• 6

  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!