Chili Frog Legs with Pineapple Consommé

Adapted by
May 2006
Yield: 6 Servings


Chili Vinegar
8 ounces Japanese rice vinegar
8 dried chilies
11 Thai chilies
½ Tablespoon salt
Chili Mayonnaise
2 ounces minced garlic
2 ounces butter
3½ ounces Chili Vinegar
1½ Tablespoons salt
2 egg yolks, at room temperature
2 ounces no-taste oil
Crispy Ginger and Garlic
9 ounces oil
1 ounce fresh ginger, peeled and thinly sliced
4 ounces garlic, thinly sliced
½ Tablespoon salt
Frog Legs and Consommé
½ large - pineapple, cut up and blended
24 frog legs
cornstarch, for dusting
oil, for sautéing


For Chili Vinegar:
Combine all ingredients in a saucepan and bring to a boil. Take off heat and blend the mixture.

For Chili Mayonnaise:
Lightly brown the garlic in butter. Cool to room temperature. In a food processor, combine garlic with next three ingredients and process to combine. With machine running, slowly stream in the oil until the mixture emulsifies.

For Crispy Ginger and Garlic:
In a pan, heat oil and add ginger, garlic and salt. Cook until garlic and ginger are a light golden color. Drain on a paper towel and set aside.

For Frog Legs and Consommé:
Dust the frog legs with cornstarch. In a pan, heat the oil and sauté until golden brown. Drain on paper towels. In a bowl, toss frog legs with chili mayo.

To Assemble and Serve:
Arrange legs on the serving plate. Sprinkle with crispy garlic and ginger. Serve with a shot of consommé on the side.

Wine Pairing:
A soft white such as Chenin Blanc.