A Tasty Alternative

By Andrew Zimmern

Wok-Tossed Salt & Pepper Frogs' Legs


    • 2 pounds cleaned frogs legs
    • 3 tablespoons kosher salt
    • 3 egg whites
    • 1 cup corn starch
    • 4 cups peanut oil
    • 2 tablespoons peanut oil reserved from the 4 cups
    • 12 scallions, cut into 2-inch lengths
    • 1 golf ball sized piece of fresh ginger cut into thin needles
    • 1 tablespoon sea salt
    • 1 teaspoon ground white pepper
    • 2 tablespoons sugar
    • 5 dried red chiles

    Fu-Xian Dipping Sauce

    • 1/2 cup thinly shaved shallots
    • 1 tablespoon minced red and green hot Asian chiles
    • 1/3 cup natural soy sauce
    • 1/4 cup cold chicken stock
    • 3 tablespoons Mirin
    • 3 tablespoons sugar
    • 1 tablespoon minced ginger
    • 3 thinly sliced garlic cloves
    • 1/2 cup minced fresh cilantro


    Servings: 6-8 persons as an appetizer

    Combine all of the ingredients for the dipping sauce in a mixing bowl. Set aside.

    Toss frogs’ legs with kosher salt and let sit for 15 minutes. Press in a dry towel to remove moisture.

    Heat peanut oil in a wok over high heat to 375 degrees.

    Dip frog in egg whites, then dredge in corn starch.

    Fry to crisp in several batches, reserving frog to a paper towel.

    Tip off the oil, (strain and let cool, reserving for another use) leaving 2 tablespoons behind. Increase the heat to high.

    When smoking, add the scallions, ginger, dried chiles and swirl the wok. Add the frog back to the wok.

    Toss a few times, adding the salt, pepper and sugar in thirds as you rotate the food across the wok surface.

    Toss and serve with Fu-Xian dipping sauce.

    For more recipes from my Kitchen Memories demo at the Epcot International Food & Wine Festival, click here.

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