Chili Frog Legs with Pineapple Consommé
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.
A soft white such as Chenin Blanc.