Main CourseDinner

Vietnamese Stir-Fried Frog with Coconut Curry

Name: Vietnamese Stir-Fried Frog with Coconut Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portioner
Cuisine: vietnamese
Ingredients: 500 g frog leg rinsed and patted dry; 2 spsk. vegetable oil; 2 stk. shallot finely chopped; 4 fed garlic minced; 2 stk. lemongrass tough outer layers removed, bottom third finely minced; 10 g dried wood ear mushroom; 1 spsk. curry powder; 1 tsk. turmeric powder; 400 ml full-fat coconut milk; 2 spsk. fish sauce; 1 spsk. sugar; 0,5 tsk. salt; 1 stk. bird's eye chili thinly sliced (valgfrit); 2 spsk. roasted peanut coarsely crushed; 0,25 kop cilantro roughly chopped

This classic Vietnamese dish, known as Ếch Xào Lăn, features tender frog legs simmered in a fragrant and creamy coconut curry sauce. Infused with lemongrass, turmeric, and a hint of chili, the flavor is rich, aromatic, and complex. It is traditionally served with steamed rice to soak up the delicious sauce.

En original opskrift af Forkin

Tid i alt: 40 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde fisk, jordnødder og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

500 gfrog leg, rinsed and patted dry
2 spsk.vegetable oil
2 stk.shallot, finely chopped
4 fedgarlic, minced
2 stk.lemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 spsk.curry powder
1 tsk.turmeric powder
400 mlfull-fat coconut milk
2 spsk.fish sauce
1 spsk.sugar
0,5 tsk.salt
1 stk.bird's eye chili, thinly sliced(valgfrit)

garnish

2 spsk.roasted peanut, coarsely crushed
0,25 kopcilantro, roughly chopped

Udstyr

wok or large skillet with lid · cutting board · knife · small bowl

Fremgangsmåde

Trin for trin

1
Place the dried wood ear mushrooms in a bowl and cover with warm water to rehydrate for 15 minutes.
Ca. 15 min.
Kokkens note: While the mushrooms soak, you can prepare the other ingredients to save time.
2
Drain the rehydrated mushrooms, trim off any hard stems, and slice them into thin strips.
Ca. 2 min.
3
Season the patted-dry frog legs with the salt.
Ca. 1 min.
4
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Ca. 1 min.
5
Add the chopped shallots, minced garlic, and minced lemongrass to the skillet. Sauté for 2-3 minutes until fragrant.
Ca. 3 min.
Kokkens note: Keep the ingredients moving to prevent the garlic from burning.
6
Stir in the curry powder and turmeric powder, cooking for another 30 seconds until aromatic.
Ca. 1 min.
7
Add the seasoned frog legs to the skillet and stir-fry for 3-4 minutes until they are lightly browned on all sides.
Ca. 4 min.
8
Pour in the coconut milk, fish sauce, and sugar, stirring to combine everything.
Ca. 1 min.
Kokkens note: Scrape the bottom of the pan to lift any flavorful browned bits into the sauce.
9
Add the sliced wood ear mushrooms and the optional sliced chili to the skillet.
Ca. 1 min.
10
Bring the sauce to a gentle simmer, then reduce the heat to medium-low.
Ca. 2 min.
11
Cover the skillet and cook for 10-12 minutes, until the frog legs are tender and cooked through and the sauce has slightly thickened.
Ca. 12 min.
Kokkens note: The meat should be opaque and easily pull away from the bone.
12
Remove from the heat and transfer to a serving platter.
Ca. 1 min.
13
Garnish with the crushed roasted peanuts and chopped cilantro just before serving.
Ca. 1 min.
Kokkens note: Serve immediately with steamed jasmine rice.

Bevar den gode smag

Opbevaring

Store leftovers in an airtight container in the refrigerator.

Genopvarmning

Reheat gently in a saucepan over low heat until just warmed through; do not boil.