Photograph of the finished Cuốn lá lốt thịt ếch

Vietnam · Cuốn lá lốt thịt ếch nướng

Cuốn lá lốt thịt ếch

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Frog meat Frog meat 1.8 lb
  • Photograph of Wild betel leaves Wild betel leaves 80 leaves
  • Photograph of Shallots Shallots 1.6
  • Photograph of Lemongrass Lemongrass 2.8 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz

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.

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