Fried Frogs Legs with Garlic Sauce

Ingredients : 
  • 4 pairs large frog legs, trimmed. freshness here is impreative as there is a distinctive odour that comes about from less than fresh frog meat.
  • 1 stalk Fresh lemon grass, soaked for 1 hour in warm water and finely chopped.
  • 2  red chillies, sliced.
  • 2 Spring onions, sliced.
  • 2 cloves Garlic, crushed.
  • 1½ teaspoons Sugar.
  • ¼ teaspoon Salt.
  • 30 ml (1 oz) Nuoc Mam sauce.
  • 50 g (1 bundle) Bean thread vermicelli.
  • 30 ml (2 Tbsp) Vegetable oil.
  • 1 Small onion, chopped.
  • 240 ml (1 cup) Chicken stock or water.
  • 100 ml (say 3½ oz) Coconut cream.
  • 3 teaspoons Corn flour mixed with a little water.
  • Freshly ground black pepper.
  • Coriander sprigs to garnish
Method :
  1. Chop the frogs' legs into bite-sized pieces and rinse with cold water to get rid of any bone fragments.
  2. Pat dry and put in the refrigerator.
  3. Homogenise the lemon grass, chillies, spring onion, garlic, sugar, salt and 15 ml Nuoc Mam sauce in a blender or food processor.
  4. Rub the paste over the frogs' legs, cover and refrigerate again for 30 minutes.
  5. Soak the vermicelli in warm water for 30 minutes. Drain and cut into 5 cm lengths , (easiest with scissors).
  6. Heat the oil in a wok over moderate heat and saute the onion until soft.
  7. Add the frogs' legs and brown well, turning them periodically, for about 3 minutes.
  8. Add the chicken stock and bring to the boil. Cover and simmer for 20 minutes.
  9. Add the coconut cream,the corn flour mixture and the remaining Nuoc Mam sauce. Stir as the sauce thickens and cook for another 5 minutes.
  10. Add the vermicelli and bring to the boil. Remove from the heat. Sprinkle with black pepper and garnish with coriander sprigs.
Serve immediately with bread, rice or noodles.