World Gourmet Summit 2004 - Culinary Masterclass

Deep-Fried Frog Legs with Black Pepper Glaze and Martell Cognac

	Serves 1
	INGREDIENTS
	Deep Fried Frog Legs
2 pairs 1 tbsp 2 soupsp 1 tsp 1 tsp 80ml ¼ tsp ¼ tsp ¼ tsp 1/3 tsp	frog legs Sesame oil A pinch of salt tapioca flour Dandaragan Estate Olive Oil Dandaragan Estate Olive Oil Diced red chilli Diced garlic Diced green peppers black pepper sauce chicken stock chicken essence Maggi seasoning oyster sauce sugar A splash of Martell Cognac
	Garnish
	Broccoli florets Chopped spring onions

Method:
1.	For the Deep-fried Frog Legs: Score the frog legs and marinate them in a mixture of sesame oil, salt and tapioca flour for about 5 minutes.
	Heat a frying pan with Dandaragan Estate Olive Oil until smoking point. Add the marinated frog legs to the pan and fry on both sides until golden-brown. Lift out the frog legs, drain and set aside.
2.	For the Black Pepper Glaze: Add 1 teaspoon of Dandaragan Estate Olive Oil to the same pan, stir-fry the chilli, garlic and green peppers with the black pepper glaze until fragrant. Pour in the chicken stock, as well as the chicken essence, Maggi seasoning, oyster sauce and sugar and mix well. To finish, add a splash of Martell Cognac.

To Serve:
Place the deep-fried frog legs in a serving dish and ladle black pepper glaze over and garnish with broccoli and chopped spring onions