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 the Chili Vinegar

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

For the 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 the 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 the 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.