Ingredients
4 large frogs
150g minced pork
Kroeung
2 tbsp lemon grass stalk, sliced thinly
4 garlic cloves
4 shallots
1 tsp galangal, cut small
1/2 tsp turmeric
2 dried red chilies, soaked, drained and chopped into paste
1/4 zest of kaffir lime, cut small
1/4 cup roasted peanuts
1 tbsp sugar
1 tbsp fish sauce
1 tsp salt
Method
Pace the kroeung in a clay mortar and pound it until smooth then add red chili paste and pound lightly. Next add the coasted peanuts and blend until well mixed.
Trim frogs'finger and scrap off and legs were minced with pork to make stuff. Remove the kroeung in a large bowl and blend well with minced meat seasoning with salt, fish sauce and sugar.
Snuff the frogs and place it between bamboo sticks and tie. Then bring it to grill on a meduim heat until the frog is golden for about 20 minutes.
