Kranji Countryside Adventure, Singapore's Wild Wild West. We did some shopping besides touring the area. The packet of frog legs were going at SGD 15 for 500g, compared to SGD 18 at NTUC Fairprice. Although the frog legs turned out real tasty, we found them to be too big for our liking. Strangely, my family prefers smaller ones.
Kung Pao frogs at Geylang Lor 9 (a restaurant chain that serves frog dishes), is cooked in claypot using dried and birdeye chillies, and a secret recipe oyster sauce.
The frog is then cut into pieces and tossed into a claypot with a liberal amount of oyster sauce. If it is kung pao style, dried chilli and cili padi will be added, and after a drizzle of sesame oil, it will be left on the stove for five minutes.
"It shouldn't be cooked longer than that because the meat will become tough," Chef Alex Ang says.
- Hairygourd Pork Ribs Soup
- Crunchy Japanese Cucumber Appetizer (蒜泥黄瓜)
- Wakame Omelette with Prawns
- Claypot Kung Pao Frog Legs
500g Frog Legs (4 pairs)
8 Dried Chillies (remove seeds)
2 Chilli padi / bird-eye chillies (remove seeds and cut)
5 Szechuan peppers
1 small Onion
2 sprigs of Spring onion
5 slices of Ginger
4 cloves of Garlic
1 tbsp Oyster sauce
2 tbsp Sugar
2 tbsp Black Vinegar
2 tsp Dark Soya sauce
1 tsp Light Soya sauce
2 tbsp Chinese cooking wine
1 tsp Sesame oil
2 tbsp Cornstarch
Pinch of Salt
150 ml Water
Oil for deep-frying
1 tsp Soya sauce
1 tsp Oyster sauce
Pinch of Sugar
½ tsp Cornflour
½ tsp Sesame oil
Dash of Pepper and Salt
- Separate the pairs of frog legs, and marinate the frog legs for at least 30 mins.
- Slice onions, garlic and ginger.
- Heat oil and deep fry the legs till half cooked to seal in the juices. Drain and set aside.
- Heat 2 tbsp of oil in claypot. Sautéed rest of the ingredients till fragrant, except spring onion.
- Add water and seasonings, and simmer for about 3 mins.
- Add frog legs and cook for about 2 mins.
- Throw in spring onions and mix well.
- Serve your delicious Succulent Claypot Kung Pao Frog Legs (宫保田鸡) hot.
Do you enjoy frog legs too? Which method of cooking do you like? If you prefer a different style of spicy dish, try my Tantalizing Kung Po Chicken With A Twist (宫堡鸡丁), a drier version with Macadamia Nuts!