Recipe - Curried Frogs Legs - Ech Nau Ca-Ri

Stephen Ceideburg
4 Pairs of jumbo frog's legs
1 Stalk fresh lemon grass, or
1 tablespoon Dried lemon grass
2 Fresh red chilies, seeded
and cut or sliced up
2 Shallots, cut or sliced up
2 Garlic cloves, crushed
1 One half teaspoon Sugar
1 teaspoon Curry paste
2 teaspoon Curry powder
One fourth teaspoon Salt
2 tablespoon Nuoc mam (fish sauce)
2 ounce Cellophane noodles
2 tablespoon Vegetable oil
1 small Onion, chopped
1 cup Chicken broth or water
One half cup Coconut milk or heavy cream
1 teaspoon Cornstarch
Fresh ground black pepper
Coriander sprigs for garnish

This delicious lemon grass and coconutlaced curry comes from southern
Vietnam. If you prefer a very hot curry, simply use more chile peppers.

Cut the frogs' legs into bitesize pieces. Rinse with cold water to remove
any chipped bones. Pat dry and refrigerate.

If you are using fresh lemon grass, discard the outer leaves and upper half
of the stalk. Cut into thin slices and finely chop. If you are using dried
lemon grass, soak it in warm water for 1 hour. Drain and finely chop.

In a blender, combine the lemon grass with the chiles, shallots, garlic,
sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce.
Process to a very fine paste. Rub the paste over the frogs' legs. Cover and
refrigerate for 30 minutes.

Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain.
Cut into 2inch sections.

Heat the oil in a saucepan over moderate heat. Add the onion and saute
until translucent. Add the frogs' legs and brown well on all sides, about 3
minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover
and simmer for 15 minutes.

Uncover the pan and add the coconut milk, the cornstarch diluted in 1
tablespoon of cold water and the remaining 1 table spoon fish sauce. Cook,
stirring, until the sauce thickens, about 15 minutes.

Add the cellophane noodles and bring the mixture to a boil. Remove from the
heat.

Sprinkle with black pepper and garnish with coriander sprigs.

Serve immediately with rice, French bread or over rice noodles.

Note: Instead of discarding the upper half of the lemon grass, crush it and
cook it with the frogs' legs for extra flavor. Remove the stalk before
serving.

Yield: 4 servings.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.
1989.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini