Crispy Frog Legs

Just like the Chinese, the French like frog legs too.

Sadly we don't get them fresh, only frozen which is why I wouldn't consider making frog porridge or rice - the way the Cantonese would do.

Again no recipe but this is how I prepare the frog legs. Pat dry the frog legs then coat them in rice flour (the secret to crispiness). Then fry them in batches in hot oil until golden brown. Set aside on a paper towel. Once all are fried, return them into the pan, add 2-3 Tbsp of butter, 3-4 cloves of diced garlic, a handful of mint leaves, salt & pepper. Fry them for a little bit more till the mint leaves are crispy.

I love frying frog legs with mint. I tried it once at a Vietnamese restaurant & always use mint whenever possible. If not, you could always substitute with parsley. Trust me, this is finger licking good.