Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Pairs
3 tb Peanut oil
2 Cloves garlic -- crushed
1 tb Dry sherry
1 tb Nuoc Mam sauce
OR light soy sauce
Cornstarch
Vegetable oil -- for frying
1 Green sweet bell pepper --
Cut into strips
1 Red chili peppers --
Chopped

-----------------------BANANA BATTER----------------------------
1/2 c Self-rising flour
1 1/4 c All-purpose flour
Salt
1/4 ts Baking powder
1 Egg white -- beaten until
Stiff
Vegetable oil
4 Bananas
Frogs' legs

1. Place the whole frogs' legs in a bowl. Mix in 2 tablespoons
peanut oil, garlic, sherry, and Nuoc Mam sauce. Sprinkle with some
cornstarch and mix well. Place in the refrigerator and leave to
marinate for at least 2 hours. 2. Heat the vegetable oil in a large
pan and deep-fry the legs for about 5 minutes. Take care not to burn.
3. In another wok or pan, heat the remaining peanut oil. Add the
pepper and chili. Quickly toss the legs into the pepper and chili,
stir thoroughly then remove. 4. To make the banana batter, sieve the
flour with the salt and baking powder. Stir in enough water to form a
liquidy paste. Lightly fold in the beaten egg white. 5. Heat 3
inches oil in a wok. Peel the bananas, cut in half lengthwise and
dunk into the batter. Dip them into the hot oil and cook in batches
until golden and puffy. Drain on paper towels and serve with the
frogs' legs.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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