Yield: 6 Servings

Ingredients:

Chili Vinegar:

• 8 ounces Japanese rice vinegar
• 8 dried chilies
• 10 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

Method:
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.

back to top