Correctly placed flavoring accents can recreate the atmosphere of a particular country, its culinary culture. It turns out that frog legs, popular in French cuisine, are no less loved in Southeast Asia. The Chinese call them "legs of the field chicken", and the French call them "legs of nymphs". If we take French traditions as a basis and add exotic Asian flavor to them, then barbecue frog legs will turn into a vivid example of culinary eclecticism.
It is necessary
- For 4-6 servings:
- - 24 frog legs;
- - lemon;
- - vegetable oil
- For the marinade:
- - 250 g orange juice;
- - 6 cloves of garlic;
- - 3 tablespoons sweet chili sauce;
- - 2 cm fresh ginger root;
- - 2 tablespoons of orange jam;
- - black pepper;
- - salt.
Instructions
Step 1
Before you start cooking the delicacy, you should soak the carcasses in advance for 12 hours, changing the liquid every 2 hours. This procedure will allow the meat to grow in size and acquire a uniform white tint.
Step 2
At the end of soaking, the "legs of the nymphs" rinse, dry, removing the lower part. It is the upper part of the limbs, which includes one bone, that is eaten.
Step 3
In view of this, naturally frog legs are called "legs". Most often, gourmet dishes from amphibians are prepared in batter, but there are also variations of serving them with sauce.
Step 4
Moreover, according to French canons, the sauce is always served independently. Barbecue frog legs are also popular.
Step 5
Prepare the marinade. Peel the ginger, garlic. Combine orange jam with freshly squeezed orange juice. Add sweet chili sauce, chopped garlic ginger, and salt.
Step 6
Whisk the orange mixture with a blender until smooth. Pour the marinade into a tight bag. Next, lay the frog limbs.
Step 7
Cover or tie tightly, shake well so that the marinade covers each piece. Place the meat bag in the refrigerator for 2 hours to marinate.
Step 8
Remove the legs from the marinade, pat dry with paper towels. Wrap the outermost parts of the limbs in foil to avoid burning during cooking.
Step 9
Distribute the "legs" on a preheated, pre-greased with vegetable oil, wire rack or grill pan.
Step 10
Cook for 8-10 minutes, turning frequently and brushing with marinade until browned evenly.
Step 11
Serve the juicy and tender BBQ frog legs warm or chilled with lemon wedges.
