Thursday, December 12, 2013
Korean BBQ Style Frogs' Legs!
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.