Curried Frogs' Legs - Ech Nau Ca-Ri
| Yield: | 4 Servings |
| Categories: | Seafood, Vietnamese |
| Stephen Ceideburg | ||
| 4 | Pairs of jumbo frog's legs | |
| 1 | Stalk fresh lemon grass, or | |
| 1 | tb | Dried lemon grass |
| 2 | Fresh red chilies, seeded and sliced | |
| 2 | Shallots, sliced | |
| 2 | Garlic cloves, crushed | |
| 1 1/2 | ts | Sugar |
| 1 | ts | Curry paste |
| 2 | ts | Curry powder |
| 1/4 | ts | Salt |
| 2 | tb | Nuoc mam (fish sauce) |
| 2 | oz | Cellophane noodles |
| 2 | tb | Vegetable oil |
| 1 | sm | Onion, chopped |
| 1 | c | Chicken broth or water |
| 1/2 | c | Coconut milk or heavy cream |
| 1 | ts | Cornstarch |
| Fresh ground black pepper | ||
| Coriander sprigs for garnish |
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