Cuốn lá lốt thịt ếch

Method

1. 1 Remove the frog meat from the bones and mince it coarsely along with lemongrass and shallots.
2. 2 Marinate with fish sauce and pepper for 15 minutes; frog meat is less flavorful, so it needs to be marinated more heavily than pork.
3. 3 Select large betel leaves, wash and dry them, then lay them with the green side facing down.
4. 4 Roll the leaves tightly into 5 cm tubes and secure with toothpicks; if rolled loosely, the leaves will unravel during grilling.
5. 5 Grill over charcoal for 4 minutes on each side until the leaves are charred black and fragrant, then sprinkle with crushed roasted peanuts.

With an appliance

• Oven 45 min

  Step 5: Arrange the betel leaf rolls on the middle rack of the oven at 225 degrees for 8 minutes, flipping after 4 minutes and placing a drip tray underneath to catch the grease. The rolls cook evenly, the leaves don't unravel easily when flipped, but they lack the smoky flavor and the edges are charred black.