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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