Text 9357, 87 rader
Skriven 2014-02-01 09:02:30 av Dave Drum (1:261/38)
Ärende: Chile 5317
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Curried Frogs' Legs
 Categories: Oriental, Exotics, Herbs, Curry, Chilies
      Yield: 4 Servings

      4    Pairs of jumbo frog's legs;
           - (abt 1 pound), trimmed
      1    Stalk fresh lemon grass
           +=OR=+
      1 tb Dried lemon grass
      2    Fresh red chilies; seeded,
           - sliced
      2    Shallots; sliced
      2 cl Garlic; crushed
  1 1/2 ts Sugar
      1 ts Curry paste
      2 ts Curry powder
    1/4 ts Salt
      2 tb Nuoc mam; (fish sauce)
      2 oz Cellophane (bean thread)
           - noodles
      2 tb Vegetable oil
      1 sm Onion; chopped
      1 c  Chicken broth or water
    1/2 c  Coconut milk or heavy cream
      1 ts Cornstarch
           Fresh ground black pepper
           Coriander sprigs; garnish

  This delicious lemon grass and coconut-laced curry
  comes from southern Vietnam. If you prefer a very hot
  curry, simply use more chile peppers.

  Cut the frogs' legs into bite-size pieces. Rinse
  with cold water to remove any chipped bones. Pat dry
  and refrigerate.

  If you are using fresh lemon grass, discard the
  outer leaves and upper half of the stalk. Cut into
  thin slices and finely chop. If you are using dried
  lemon grass, soak it in warm water for 1 hour. Drain
  and finely chop.

  In a blender, combine the lemon grass with the
  chilies, shallots, garlic, sugar, curry paste, curry
  powder, salt and 1 tablespoon of the fish sauce.
  Process to a very fine paste. Rub the paste over the
  frogs' legs. Cover and refrigerate for 30 minutes.

  Meanwhile, soak the cellophane noodles in warm
  water for 30 minutes. Drain. Cut into 2" sections.

  Heat the oil in a saucepan over moderate heat. Add
  the onion and saute until translucent. Add the frogs'
  legs and brown well on all sides, about 3 minutes. Add
  the chicken broth and bring to a boil. Reduce the
  heat, cover and simmer for 15 minutes.

  Uncover the pan and add the coconut milk, the corn
  starch diluted in 1 tablespoon of cold water and
  the remaining 1 table- spoon fish sauce. Cook,
  stirring, until the sauce thickens, about 15 minutes.

  Add the cellophane noodles and bring the mixture
  to a boil. Remove from the heat.

  Sprinkle with black pepper and garnish with
  coriander sprigs.

  Serve immediately with rice, French bread or over
  rice noodles.

  Note: Instead of discarding the upper half of the
  lemon grass, crush it and cook it with the frogs' legs
  for extra flavor. Remove the stalk before serving.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

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... Famous remarks are very seldom quoted correctly. -- Simeon Strunsky

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