Photograph of the finished Frog Stir-Fried with Cattail Shoots

Vietnam · Ếch xào bồn bồn

Frog Stir-Fried with Cattail Shoots

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Frog meat Frog meat 1.8 lb
  • Photograph of Cattail shoots Cattail shoots 1.3 lb
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Chilli Chilli 8
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Oil Oil ½ cup
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Sugar Sugar 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Chop the frogs, toss them with salt and ginger, then rinse off the slime.
  2. 2 Cut the water spinach into strips and soak them in cold water for 10 minutes to make them crispy and less sour.
  3. 3 Sauté the frog with garlic and chili for 5 minutes until the meat is firm.
  4. 4 Add the water spinach to the pan over high heat for exactly 2 minutes; overcooking will make the water spinach mushy and lose its crisp texture.
  5. 5 Season with fish sauce and sugar, then sprinkle with chopped scallions and pepper.
Start cooking