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GAS GRILL BOY’S
Crispy Frog legs
Ingredients
2/3 cup sugar
2 tbsp lime juice
1 tbsp garlic
1 tbsp ginger
2 tbsp Sriracha
1 tbsp fish sauce
1 tsp chili flakes
4 tbsp soy sauce
Lagniappe
Combine the sugar and lime juice and cook over medium heat until the sugar is a
dark amber color.
Add the garlic, Sriracha, fish sauce and chili flakes while whisking.
Bring to a boil and add the soy sauce. Stir and remove from the heat.
When cool, mix 1 cup of the fish sauce with 3 cups of water in a non reactive baking
dish, cover the frog legs with the caramel brine and allow them to marinate in the
refrigerator for about 24 hours.
Take about 20 brined frog legs and toss them with a cup of corn starch. Dust off the
excess and fry at 375 for 3 minutes.
Remove the frog legs from the fryer and toss them in the remaining fish sauce
caramel till they are well coated.
Finish by tossing the legs in some chopped cashews
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