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America’s Next
Generation of Chinese Cuisine
Rooted in Tradition

Chef Angelo Sosa
Chef Angelo Sosa

Chili Frog Legs with Pineapple Consommé
Chef Angelo Sosa, formerly of Yumcha - New York, NY
Adapted by

Yield: 6 Servings

Chili Frog Legs with Pineapple Consommé by Angelo Sosa on Starchefs.comIngredients:

    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

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.

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  •    Published: May 2006
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