Curried Frog s Legs

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Curried Frog's Legs (Ech Xao Cari)
Servings	Preparation Time	Cooking Time	Calories	Saturated Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
4-6

`INGREDIENTS:`
4 to 6 pairs frog's legs, depending on the size (about 1-1/2 pounds)	1 tablespoon vegetable oil	1 small yellow onion, peeled and sliced into thin wedges
4 ounces fresh ginger, peeled and julienned	1 tablespoon curry powder	2 tablespoons fish sauce
coarse sea salt	freshly ground black pepper	6 sprigs cilantro, root ends and most stems removed

`1`	Rinse, drain, and blot dry the frog's legs thoroughly with paper towels. Then split them in half through the pelvic bone so you have single legs.
`2`	Heat the oil in a wok or nonstick pan over high heat. Add the onion and ginger and stir-fry until the onion is just translucent and the ginger is crisp and fragrant, 3 to 5 minutes. Add the frog's legs, curry powder (sprinkled evenly), and fish sauce. Season with salt and pepper and stir-fry until the frog's legs are cooked through and crisp on the outside, about 7 minutes. Transfer to a serving plate and garnish with cilantro.
`3`	VARIATION: Substitute 1 pound baby squid, cleaned and halved lengthwise, for the frog's legs. In step 2, stir-fry the squid until cooked, 2 to 3 minutes.

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Picture Tour Show	How to Cook Beef	How to Cook Chicken	How to Cook Fish	How to Cook Pork	How to Cook Shrimp	Using Herbs- Spices	Using Cooking Oil

Curried Frog's Legs (Ech Xao Cari)