Succulent Claypot Kung Pao Frog Legs (砂煲宫保田鸡)
By: Blackswan
Published: Friday, May 2, 2014 - 10:16pm

Ingredients




500g Frog Legs (4 pairs)
8 Dried Chillies (remove seeds)
2 Chilli padi / bird-eye chillies (remove seeds and cut)
5 Szechuan peppers
1 small Onion
2 sprigs of Spring onion
5 slices of Ginger
4 cloves of Garlic
1 tbsp Oyster sauce
2 tbsp Sugar
2 tbsp Black Vinegar
2 tsp Dark Soya sauce
1 tsp Light Soya sauce
2 tbsp Chinese cooking wine
1 tsp Sesame oil
2 tbsp Cornstarch
Pinch of Salt
150 ml Water
Oil for deep-frying
Marinade:
1 tsp Soya sauce
1 tsp Oyster sauce
Pinch of Sugar
½ tsp Cornflour
½ tsp Sesame oil
Dash of Pepper and Salt

Preparation

1 Separate the pairs of frog legs, and marinate the frog legs for at least 30 mins. 2 Slice onions, garlic and ginger. 3 Heat oil and deep fry the legs till half cooked to seal in the juices. Drain and set aside. 4 Heat 2 tbsp of oil in claypot. Sautéed rest of the ingredients till fragrant, except spring onion. 5 Add water and seasonings, and simmer for about 3 mins. 6 Add frog legs and cook for about 2 mins. 7 Throw in spring onions and mix well. 8 Serve your delicious Succulent Claypot Kung Pao Frog Legs hot.

About

This spicy, sweet and sour dish will leave you clamouring for more!