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Grilled Frog Legs

Grilled Frog Legs 01

The first time I ever had frog’s legs was the on first or second night of my family’s arrival in Canada some forty years ago. Even allowing for the size distortion of childhood memories, those legs, served in some sort of white wine sauce were, as I recall, huge and meaty, with just a single joint being some 4 inches long. Since then, the only frog’s legs I have been ever able to acquire have been tiny in comparison and, as such, a little limited in their versatility. Generally, it has been my experience that the smaller varieties are best suited to the sorts of preparations one might use for chicken wings. Today, I have chosen to grill some on my barbecue in the sort of chili-cumin seasoning very popular in Western Chinese cuisine… 

The Ingredients

  • 12 pair small Frog legs;
  • 1 ½ tsp. Cumin Seed, toasted and ground;
  • 1 tsp. Chili Paste (Sambal Oelek);
  • 1 tsp. Chili Oil;
  • ¼ tsp Salt;
  • ½ tsp. Sugar.

Grilled Frog Legs 02

These are the commercially frozen frog’s legs I am using. The bag indicates the size (as is done with shrimp) at 16-20 pieces to the pound. This bag contained a dozen pair of legs all individually wrapped.

Grilled Frog Legs 03

To prepare the legs, pat them dry of excess liquid once they are thawed then mix with the remaining ingredients. Marinate for at least a couple of hours or overnight.

Grilled Frog Legs 04

Grilling the legs is very simple and should take a few minutes only at most. I notice, however, that there was quite a range of different sizes of leg pairs in this particular bag and this means a little extra care needs to be taken. Once done, I served this batch with a simple sauce made with chili oil, soy sauce and just a splash of lemon juice. I can’t really see making a whole meal out of these but they make a lovely little appetizer…

 

6 Comments Post a comment
  1. Eha #

    [big smile] I am kindly bemused to see these ‘bare bottoms’ as my experience with frogs’ legs has usually been with bisected ones [legs cut into singles]: received them thus in many restaurants and have always cooked them so at home. Must try your way next time I catch up with these [I won’t run a 4-minute mile: my children used to love them: they are grown!!]. I am used to sautéing them after an overnight bath in buttermilk or milk – and tho’ I live mostly on Asian fare, usually make them a la Provencale . . a more tenderizing way?

    November 28, 2014
    • I can’t remember seeing frog’s legs in ANY restaurants for ages and ages 😦

      November 28, 2014
  2. Eha #

    I’m basically going back awhile also – used to go to Europe annually on business and pop in to try the newest restaurants in France etc . . . here I rarely go French or other European: the Asian/African scene is simply too exciting 🙂 !

    November 28, 2014
  3. Frog legs are not my favorite, but your product looks appetizing! In the old Chinese tradition, frog legs are supposed to be very nutritious, for young kids particularly. I guess it is because of the protein. But nowadays I have heard there are some issues about frog legs ( but i don’t exactly know what it is). At any rate, you eat everything! Just enjoy!

    November 29, 2014
  4. you should try cutting them into single ones, coating with flour, egg and breadcrumb and deep frying, then enjoying with your favorite sauce, my go-to recipe for frog legs 😉

    December 2, 2014
    • I actually have done them that way… It *IS* Good!

      December 2, 2014

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