Gong Bao Frog (Kung Pao Tin Kai)

>> Wednesday, April 28, 2010

I modified the following recipe slightly to cook those Geylang claypot frog legs style ...

3 Cleaned Frog's (Tin Kai), cut into pieces
1 Onion,cubed
1 Stalk Spring Onion,cut into 3cm length
5 Slices Ginger
5 Dried Chillies, cut into pieces
20gm Toasted Cashew Nuts

1/2 Tsp Salt
1 Tsp Cornflour
Dash of Pepper

2 tbsp Black Vinegar - 1 tbsp should be more than enough , else u will have to add alot of sugar
1 tbsp Dark Soya Sauce - Can add more if u like it darker
1 tbsp Oyster sauce
1 tsp Hoisin Sauce
2 tbsp Sugar - Can add more if u like it sweeter
1/2 tsp Salt
100ml water
5 Tbsp Oil

Marinade frogs for 20 minutes.
Deep fry in hot oil.Dish and drain.
Heat up 2 tbsp oil,saute onion, ginger and dried chillies.
Then add the frog and sauce, cook for a minute.
Add spring onion and cashewnuts mixed together then serve on the plate


Alan Degenerous July 7, 2012 at 3:23 AM  

deep fried? wont it be crispy then? those in geylang not crispy leh ~

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