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Frog Legs with Ginger and Scallion


4 frogs - skinned and cleaned

5 stalks scallion

3 cloves garlic

40g ginger - julienne

1/2 chilli - julienne

2tbsp oil

1/2tbsp cornstarch mixed with 2tbsp water


1tbsp dark soy sauce

1tsp sesame oil

1tbsp Chinese rice wine

1/4tsp pepper

1/2tsp baking soda

1tbsp cornstarch


1tbsp light soy sauce

1tbsp rice wine

1tbsp oyster sauce

1tsp dark soy sauce

1/4tsp salt

1/4tsp pepper

100ml water


Dice white parts of scallion and slice green parts into 5cm lengths.

Slightly smash garlic.

Cut frog into smaller pieces.

Place frog in a mixing bowl together with marinade ingredients. Mix well and let marinade for 30mins.

Mix sauce ingredients together.

Heat 2tbsp of oil in a wok. Add in dice scallion, ginger and garlic. Fry till fragrant.

Add in frog and stir-fry for 1min.

Add in pre-mix sauce and bring to a boil. Let simmer for 5mins.

Add in cornstarch mixture, stir well and cook till thicken.

Mix in some green parts of scallion and transfer into a claypot. Top with more scallion and chilli juliennes.

Adapted from The Meat Men

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