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
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.