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Recipes > Sauteed Frogs' Legs with Lemongrass (Dui Ech Xao Sa Ot)


  • 8 double frogs' legs
  • 1 stalk lemongrass, finely chopped
  • 1 tablespoon mixed curry powder
  • pepper
  • oil for deep-frying
  • 1 clove garlic, finely chopped
  • 2 tablespoons fish sauce
  • sugar
  • 3 tablespoons vegetable oil
  • 1 red chili, finely chopped
  • salt
  • 1/4 cup chicken stock

Preparation Method

1. Deep-fry frogs' legs until nearly cooked. Remove from fryer. In a large pan (or wok) heat the vegetable oil. Add lemongrass, garlic, chili and frogs' legs, and saute, adding curry powder, fish sauce, salt, pepper, sugar to taste and chicken stock. Bring to a boil. Cook another few minutes, remove from heat and serve.