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 porții
Cuisine: vietnamese
Ingredients: 500 g frog leg rinsed and patted dry; 2 lingură vegetable oil; 2 buc. shallot finely chopped; 4 cățel garlic minced; 2 buc. lemongrass tough outer layers removed, bottom third finely minced; 10 g dried wood ear mushroom; 1 lingură curry powder; 1 linguriță turmeric powder; 400 ml full-fat coconut milk; 2 lingură fish sauce; 1 lingură sugar; 0,5 linguriță salt; 1 buc. bird's eye chili thinly sliced (opțional); 2 lingură roasted peanut coarsely crushed; 0,25 cană 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.

O rețetă originală de Forkin

Durată totală: 40 min.
Porții: 4
Dificultate: Medie

Informații despre alergeni: poate conține pește, arahide și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

500 gfrog leg, rinsed and patted dry
2 lingurăvegetable oil
2 buc.shallot, finely chopped
4 cățelgarlic, minced
2 buc.lemongrass, tough outer layers removed, bottom third finely minced
10 gdried wood ear mushroom
1 lingurăcurry powder
1 lingurițăturmeric powder
400 mlfull-fat coconut milk
2 lingurăfish sauce
1 lingurăsugar
0,5 lingurițăsalt
1 buc.bird's eye chili, thinly sliced(opțional)

garnish

2 lingurăroasted peanut, coarsely crushed
0,25 canăcilantro, roughly chopped

Ustensile

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

Mod de preparare

Pas cu pas

1
Place the dried wood ear mushrooms in a bowl and cover with warm water to rehydrate for 15 minutes.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 2 min.
3
Season the patted-dry frog legs with the salt.
Aproximativ 1 min.
4
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Aproximativ 1 min.
5
Add the chopped shallots, minced garlic, and minced lemongrass to the skillet. Sauté for 2-3 minutes until fragrant.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 4 min.
8
Pour in the coconut milk, fish sauce, and sugar, stirring to combine everything.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 1 min.
10
Bring the sauce to a gentle simmer, then reduce the heat to medium-low.
Aproximativ 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.
Aproximativ 12 min.
Nota bucătarului: The meat should be opaque and easily pull away from the bone.
12
Remove from the heat and transfer to a serving platter.
Aproximativ 1 min.
13
Garnish with the crushed roasted peanuts and chopped cilantro just before serving.
Aproximativ 1 min.
Nota bucătarului: Serve immediately with steamed jasmine rice.

Păstrează gustul bun

Păstrare

Store leftovers in an airtight container in the refrigerator.

Reîncălzire

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