Thursday, December 12, 2013

Korean BBQ Style Frogs' Legs!

This recipe combines the crispy wonderfulness of a low country delicacy, deep fried frogs legs, and a sweet, hot and garlicky  tang of a Korean style BBQ sauce into one fantastic dish, great for any occasion, providing you don't mind possibly getting your fingers a little messy!   The prep time is minimal and the sauce is a cinch to execute and may be used to coat items that have been baked, broiled, fried or steamed.  However, there is something about this particular recipe combination that really stands out to the taste-buds and your taste buddies!!
1 pkg. frog legs, about 1 1/3 lb. or 3 pair
2/3 c. seasoned flour
1/3 c. complete pancake mix
oil for frying
2 tbsp. good quality ketchup
2 tbsp. brown sugar
1 tbsp. hot pepper paste
2 cloves garlic, pressed or finely minced
2 tbsp. fresh parsley, roughly chopped
2 tbsp. water
Preheat oil to 375*F.
Combine flour and pancake mix.  Toss separated legs,  that have been rinsed and dried, in breading and shake off excess.
Fry in two batches, until golden brown, about 3 minutes per batch, drain on paper towels.
Meanwhile, prepare the sauce.
Place remaining ingredients in a large saute pan and bring up to a boil, stirring constantly.  After about 1 minute, remove from heat and fold in parsley.
Toss the frog legs in the hot sauce to coat, working quickly because the sauce will thicken as it cools.
Serves 2 or makes 6 appetizers.

1 comment:

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