Carmelized Frog Legs
Frog legs are a delicacy in France, China, the Philippines, Greece and some parts of South America. There are around 5,000 different species of frogs, most of which live in tropical regions where there is plenty of water.
I first tasted frog legs when I was a little kid. My dad and I would visit my uncle who owned a huge land property in the Philippine province of Pangasinan, about a two-hour drive from my hometown of Baguio City. I always thought that the delicious fried meat served at dinner was young chicken. It looked and tasted like it.
In the U.S, frog legs come in frozen packages and are readily available at many Asian grocery stores. As I was trying to google “frog legs” to see where in the U.S. frog legs might be available, I came upon this photo of our Commander-in-Chief, eating fried frog legs in New Orleans!
1 pound frozen frog legs
3 tbsp soy sauce
3 tbsp honey
3 cloves garlic, peeled, crushed and chopped
1 pinch ground ginger
2 tbsp whole wheat flour
1/3 cup olive oil
1 tsp parsley flakes
In a shallow bowl, combine soy sauce, honey, garlic and ginger
Coat frog legs in the marinade , add parsley flakes and set aside for about an hour
Drain the frog legs and season with salt and pepper. Set aside the marinade
In a plastic bag, pour the flour
Add the frog legs and shake to coat the meat evenly
Heat the olive oil in a frying pan or wok
Fry the frog legs until they turn golden brown and crispy
Place the fried frog legs on a plate lined with paper towel to drain excess oil
In a small sauce pan, simmer the marinade for 2-3 minutes
When ready to serve, pour the marinade over the frog legs
(Makes 3-4 servings)