Frog legs are a delicacy in many parts of the world; and for good reason. They’re a good alternative to chicken, but with an even better flavour. If you want to try something adventurous that probably tastes quite familiar, they are an excellent place to start.
Unfortunately, I couldn’t get fresh frog legs, but I did manage to get the next best thing: frozen ones. I found them, of course, at my local Asian supermarket, T&T, where you can find all kinds of amazing things. I’m like a kid in a candy store whenever I go there. There are so many strange and fascinating things to try. At first, I used to feel a bit intimidated; after all, many of these food items were unfamiliar in the Middle East. However, with time I’ve grown bolder and have become less afraid of experimentation. It’s all part of the adventure!
If you’ve never tried frog legs and find them at a supermarket or butcher near you, I highly recommend them. I very much enjoyed the delicate flavour of the meat and I am definitely going to make them again. Plus, they were also very cheap; the price was comparable to chicken wings. Maybe I’ll come up with a few new recipes for frog legs; so stay tuned!
I generally like fusion flavours in my recipes. I see absolutely no harm in using Sichuan peppers, combined with a bunch of other flavours that aren’t really Asian in origin, and coming up with something new. There’s no reason to limit yourself to the ingredients you’re used to. Experiment with new flavours and find combinations that suit you!
- One pound frog legs, frozen or fresh. If frozen, thaw overnight in the fridge
- 2 tablespoons Sichuan pepper sauce
- 4 tablespoons soy sauce
- 1 tablespoon Sichuan pepper corns
- 2 minced cloves of garlic
- 1 tablespoon dark maple syrup
- 1 teaspoon garlic powder
- 1/4 teaspoon chilli flakes
- 1/4 teaspoon smoked paprika
- 2 tablespoons canola oil
- Mix all the spices with the soy sauce and the Sichuan pepper sauce.
- Rinse the frog legs in cold water, dry them with paper towels
- In a bowl, place the frog legs and pour the marinade over them. Cover and refrigerate for 4-6 hours or overnight.
- Preheat oven to 380 degrees Fahrenheit (for temperature conversions, check the conversions section of this site)
- Brush one tablespoon of the oil on the bottom of an oven-proof glass pan or other roasting pan.
- Arrange the frog legs on the pan and drizzle with the rest of the oil. Pour the rest of the marinade on top. Place in oven and roast for 30 minutes.
- Serve with roast vegetables or salad. Enjoy!
Have you ever tried frog legs? What did you think of them? How were they cooked? Let me know in the comments!
For other roast meat recipes:
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