RECIPES OF VIETNAM

Ech Nau Ca-ri (Curried Frogs' Legs)

Ingredients :

4 pairs

2 tbsp

1 stalk

2 oz

2 tbsp

2

1 small

1 cup

2

1/2 cup

2 cloves

1 tsp

1 1/2 tsp

1 tsp

2 tsp

Jumbo frog's legs

Nuoc mam (fish sauce)

Fresh (or 1 tbsp dried) lemon grass

Cellophane noodles

Vegetable oil

Fresh red chilies (seeded and sliced)

Onion (chopped)

Chicken broth (or water)

Shallots (sliced)

Coconut milk (or heavy cream)

Garlic (crushed)

Cornstarch

Sugar

Curry paste

Curry powder

Fresh ground black pepper

Coriander sprigs (for garnishing)

1. Cut the frogs' legs into bite-size pieces and rinse with cold water to remove any chipped bones then pat dry and refrigerate

2. If using fresh lemon grass discard the outer leaves and upper half of the stalk and cut into thin slices and finely chop

3. If  using dried lemon grass soak it in warm water for 1 hour and drain and finely chop

4. In a blender combine the lemon grass with the chiles, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tbsp of the fish sauce and process to a very fine paste

5. Rub the paste over the frogs' legs

6. Cover and refrigerate for 30 minutes

7. Meanwhile soak the cellophane noodles in warm water for 30 minutes then drain and cut into 2 inch sections

8. Heat the oil in a saucepan over moderate heat

9. Add the onion and saute until translucent

10. Add the frogs' legs and brown well on all sides about 3 minutes

11. Add the chicken broth and bring to a boil then reduce the heat cover and simmer for 15 minutes

12. Uncover the pan and add the coconut milk the cornstarch diluted in 1 tbsp of cold water and the remaining 1 table spoon fish sauce

13. Cook stirring until the sauce thickens about 15 minutes

14. Add the cellophane noodles and bring the mixture to a boil

15. Remove from the heat

16. Sprinkle with black pepper and garnish with coriander sprigs

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