Butter Fragranced Frog Legs

Butter Fragranced Frog Legs

6 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
L.N
Recipe by  L.N

“This is a very popular dish in most Asian seafood restaurants. The crispy breaded frog legs blend very well with the melted garlic butter sauce. I serve mine on a platter garnished with lettuce leaves, sliced tomatoes, and lime wedges. Enjoy!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 servings

ADVERTISEMENT

Directions

  1. Place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. Toss until evenly coated, then set aside to marinate for 30 minutes.
  2. Heat at least 2 inches of oil in a large, heavy pot to 350 degrees F (175 degrees C).
  3. Mix the frog legs in the beaten egg to coat, then drain off excess. Toss in cornstarch, and shake off excess. Fry in hot oil until golden brown and cooked through; 4 to 5 minutes. Turn once to insure they cook evenly.
  4. While the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. Cook gently for about 3 minutes until the garlic softens, season with salt to taste.
  5. When the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. Pour garlic-butter sauce overtop; serve with dipping sauce.
  6. To make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. Season to taste with sesame oil if desired.

Share It

Reviews (6)

Rate This Recipe
katrinia17
14

katrinia17

The frog legs were awesome with the butter garlic sauce but we all thought that there was just a bit too much salt when adding in the soy sauce. I would for sure half it or dilute it.

Pam-3BoysMama
14

Pam-3BoysMama

These were delicious! I was a frog leg novice until today. This is simple to prepare. In fact, I blogged about this recipe. The only change I made was to add a little water to the beaten egg. I'm not sure it would coat an entire pound of frog legs otherwise. One part of this recipe puzzled me: it calls for chili paste or chili sauce. After getting some guidance on the Recipe Exchange, I went shopping for some Asian Chili Sauce. I bought two types, sweet and hot, divided the sauce, and made some of each. Both were delicious. I will make this recipe again, even though I couldn't convince any one else to try it. Maybe next time!

darlene k
5

darlene k

Good. Really good. Four middle school aged boys at home and they loved it, especially the dipping sauce. Very tasty!

More Reviews

Similar Recipes

Broccoli with Garlic Butter and Cashews
(1,283)

Broccoli with Garlic Butter and Cashews

Thai Peanut Butter Sauce
(54)

Thai Peanut Butter Sauce

Grandma's Crispy Pork Wontons
(35)

Grandma's Crispy Pork Wontons

Beef Tenderloin with Ginger-Shiitake Brown Butter
(30)

Beef Tenderloin with Ginger-Shiitake Brown Butter

Caramelized Frog Legs
(16)

Caramelized Frog Legs

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter
(11)

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

Nutrition

Amount Per Serving (3 total)

  • Calories
  • 433 cal
  • 22%
  • Fat
  • 18 g
  • 28%
  • Carbs
  • 37.3 g
  • 12%
  • Protein
  • 28.8 g
  • 58%
  • Cholesterol
  • 167 mg
  • 56%
  • Sodium
  • 2774 mg
  • 111%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Broccoli with Garlic Butter and Cashews

>

next recipe:

Thai Peanut Butter Sauce