10 frogs, cleaned, butterflied

5 tbsp vegetable oil

3garlic cloves, smashed

2snake beans, roughly chopped

3wing beans, sliced

4kaffir lime leaves, torn

5bird’s eye chilli, smashed

1 tbsp fish sauce

1 tbsp sliced spring onion, to garnish

1 tbsp sliced coriander, to garnish

Chilli paste

¼ cupfinely chopped lemongrass

¼ cupfinely chopped galangal

4kaffir lime leaves, finely sliced

⅓ cupfinely chopped garlic

⅓ cupfinely chopped red Asian shallots

13dried chillies, finely chopped

1 tbspfermented shrimp paste

2 tbspfermented fish paste


Chargrill the frogs over medium heat for 10 minutes each side. Remove and discard the feet and hands. Divide each frog into 8 pieces.

To prepare the chilli paste, in a mortar and pestle, add each ingredient, one at a time, and pound well. Add the shrimp and fish pastes, and stir to incorporate. Transfer to a bowl and set aside.

Add a few tablespoons of water to the mortar, cleaning both mortar and pestle with the water. Reserve the liquid for later.

Add the vegetable oil to a hot wok, followed by the garlic and chilli paste. Cook for 3 minutes until fragrant. Add the frog and stir-fry for 2 minutes.

Add the snake beans, wing beans and pea eggplant, and stir-fry for a further 2 minutes.

Add the ivy gourd leaves and reserved chilli paste water. Mix well and cook for 2 minutes. Add the kaffir lime leaves, bird’s eye chilli and fish sauce.

Stir-fry for a further minute and transfer to a serving platter. Garnish with spring onion, coriander.

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