Frog Leg Recipe with Crispy Sesame Crusted, Creamy Spinach Puree & Spinach and Feta Cheese Canelloni ala Dentist Chef

french frog leg recipe crusted cispy  frog leg sesame crusted

Sesame Crushed Frog Leg with Creamy Spinach Puree and Canelloni

I really love frog legs for it’s succulent and “sweet” flesh flavours. It’s almost like a tiny little free range chicken or malay/kampong chicken. Asian descent, especially east asian such China, Korea and Japan is the most frog consummers country. Frog leg called swikee or “water’s chicken” in Indonesia. Swikee soup is stewed frog in hot, sour and spicy frog leg with fermented soy bean taucho that populer in Purwodadi, Central Java. You can find the  recipe here. Another popular frog cuisine in Indonesia is butterred frog leg or kodok goreng mentega in Bahasa Indonesia. I’ve been posted the buttered frog leg recipe  here.

crisp frog leg recipe deep fried frog leg serice sesame crusted recipe

Sesame Crushed Frog Leg with Creamy Spinach Puree and Canelloni

I just know that French had it’s own frog leg dish too.They had a freched stly frog (Note : just known about the french lamb rack recently). This simply treatment of frog leg make a fancy and cute looking frog leg. you shoud make a circle cut to the lower end of the femur or leg bone and pulled the meat to the other end, forgive my instruction then watch the video of making frenched frog leg here.

Frog leg recipedeep fried frog leg crispy frog leg

Crispy crusted outside and juicy succulent frog meat inside !

I served the Sesame crusted frenched frog leg with Spinach and Feta Cheese Stuffing Canelloni, creamy spinach puree and a little of chili oil. Playing and combining lot’s of texture and flavour is the secret of french cuisine. The sesame crustes is perfectly crispy and the frog leg meat is still juicy and succlulent, nothing possibly better than that. Instead of roasting the the frog leg, you can even deep fried, just make sure that you use enough amount of oil to completely submerged entire frog leg.

french style frog leg with sesame crusted cheese spinach cannelloni

Sesame Crushed Frog Leg with Creamy Spinach Puree and Canelloni

INGREDIENT :

Sesame Crusted Frog Leg Recipe :

Frenched frog leg how to frenched frog leg

Frenched frog leg: cute little froggie!

  • 6  frog leg, frenched, instruction here
  • 1/2 tsp freshly grounded black peppercorn
  • 1/4 tsp mixed italian herbs( thyme, rosemarry, oregano etc)
  • 1 tsp olive oil (for spraying)
  • 1 tbsp white wine vinegar
  • 1/3 cup regular sesame seed, toasted
  • 5 tbsp black sesame seed
  • 2 tbsp butter
  • 2 egg yolk
  • salt and pepper to taste
  • 1 tbsp spiced flour

INSTRUCTION:

How to Make Sesame Crusted Frog Leg:

  • Preheat oven to 200 degree Celcius.
  • Pat dry the frenched frog leg, season mixed italian herbs, black peppercorn and drizzle with vinegar, set aside
  • Meanwhile, mix the regular and black sesame in another bowl, set aside
  • In another bowl, make a batter by mix egg yolk, spiced flour, salt and pepper, set aside
  • Pat dry the frenched frog leg, dip a the frog leg into the batter then dip intothe sesame mixture
  • Arrange the frog leg in a oven rack, spray all over with olive oil
  • Put into oven and roast the frog leg about 5-7 minutes (you can even deep fried)
  • Voila your crispy sesame crusted frog leg is ready!
  • Serve with Spinach and Feta Cheese Stuffed Canelloni ,*Creamy Spinach Puree, **Chili Oil,
    and Balsamic Reduction Sauce

*Creamy Spinach Puree Recipe:

  • 1 cup fresh spinach leaves
  • 3 tbsp heavy cream
  • 3 roasted garlic, mashed
  • salt and pepper to taste
  • 3 tbsp chicken broth

How to Make Spinach Puree:

  • Put the spinach into heatproof glass bowl, steam for about 3 minutes until soften
  • Put all ingredient in a blender, proces until smooth and add more broth for your preference consistency

** Chili Oil recipe:

  • Add 1 tbsp chili powder /or 2/3 tbsp fresh chopped chili to 1/3 cup olive oil, add a pinch of salt
  • Heat the oil until warm and slightly boiled, turn of the heat and chilled
  • Strain the oil with fine sieve cheese cloth and serve immediately

Garnish : buabok/ peugaga leaves, chili blossom, woodear mushrooms and lemon basil leaves.

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Grilled Prawn in Thai Green Curry Recipe ala Dentist Chef

green chili prawn thai green curry sauce udang kari hijau thailand

Grilled Prawn with Thai Green Curry Recipe

Grilled Prawn with Thai Gren Curry is one of my all time favourite dish. Thai Green curry (Thai: แกงเขียวหวาน, RTGS: kaeng khiao wan, IPA: [kɛːŋ kʰjǎw wǎːn], literally sweet green curry) is an savuory curry originally from Thai cuisine. The velvety  “green” curry color derives from the color of processed thai lemon basil (kemangi) and green chillies. The “sweet” in the Thai language refers to the nice green color of it and nothing related with the taste. The additoon of  coconut milk made the curry broth got mild green color.  There’s similiar green curry in Indonesia called gulai lado ijo. This spicy Padangnese curry spice paste contains no shrimp paste on it, beside there’s none fish sauce and lemon basil leaves added (except for seafood), but gulai lado ijo got more spice and chilli on the spice paste and that made the broth is hotter and more spicy.

Recipe Grilled Prawn with  Thailand green Curry

Fresh and Succulent Grilled Prawn with Thai Green Curry Paste

Grilled prawn or shrimp with Thai green curry recipe is so easy to replicate in your kitchen if you got the green curry paste. It can be found in most asian supermarket nearby your place, but if you want to made it from scratch, the result must be superb than the instant green curry paste. The main ingredients for the Thai green currys a broth consist of green curry paste, coconut milk, sugar, fish sauce, and Thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is made of green chillies, shallots, garlic, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, white peppercorns, shrimp paste and salt. The paste is sauteed with the cthick coconut milk (or with vegetalble oil) until the oil is dripping is seen on the sauteed spice paste. Once the curry paste is throughly cooked over medium high heat, plenty of coconut milk and then the protein (meat, fish or prawn) and vegetables added. Then right after the broth is boiled, a pinch of palm sugar, dash or fish sauce added to adjust the taste. Finally, Thai basil are added just at the end of cooking for fragrance, but i love to add the lemon basil leaves on the spice paste too to enhanced the flavour.

thai green curry prawn shrimp recipe

Resep Udang Galah Bakar dengan Kari Hijau Thailand

I’m using  udang galah or giant freshwater prawn for this recipe, but you can replace it with any kind of prawn or shrimp. Beside, Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken. The green curry is usually eaten with rice as part of a wider range of dishes in a meal, or with round rice noodles known as khanom chin as a single dish. You can even make a nasi goreng or fried rice too with green curry paste.

green curry paste recipe make prawn green chili udang kari hijau

Grilled Shrimp or Prawn with Thai Green Curry Paste

IINGREDIENTS :

Thai Green Curry Paste recipe :

  • 12 green chilies (Thai green chilies), deseeded
  • 6 bird eye chillies, or more for preference hotness
  • 6 shallots
  • 4 cloves garlic
  • 3 cm galangal root
  • 3 cm ginger root
  • 2 cm turmeric root
  • 4 stalk lemongrass, use the soft white inner part only
  • 6 corriander ROOTS (Yes, u read it well, THE ROOT OF CORRIANDER!)
  • 1/2 cup fresh thai lemon basil leaves
  • 1/2 tsp white pepper
  • 1/4 tsp. coriandersed
  • 3 Tbsp. fish sauce
  • 1 tsp. shrimp paste
  • 2 tsp.kaffir lime juice
  • 1 tsp. brown sugar
  • 100 ml thick coconut milk

Grilled Prawn/Shrimp recipe :

  • 6 @200-300 grams udang galah (Freshwater Giant Head Prawn)
  • 1  tbsp kaffir lime juice
  • salt and pepper to taste
  • 6 tbsp green curry paste for marinade
  • 2 tbsp melted margarine

INSTRUCTION:

How to make thai green curry paste :

  1. Place all ingredients in a food processor, chopper, or blender.
  2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice.
  3. Heat up 1 2 tbsp oil in a heavy botton pan, saute all ingredient until done and the oil is separated from the green curry paste
  4. Add the coconut oil and bring to boil, reduce the heat and simmer about 10 minutes.
  5.  Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze there after.

How to make grilled prawn/ shrimp with thai green curry paste

  1. Mix prawn with salt, pepper and lime juice, marinade about 15 minutes in the fridge
  2. Draine and pat dry the prawn, add the thai green curry paste and melted margarine
  3. Grilled until the prawn is done.
  4. Serve with thai green cury paste

Garnish :

  • Veggies bundle (enoki mushroom, carrot and cucumber)
  • Curled spring onion
  • curled chillies
  • Prawn tail, stuffed with rice mixed with thai green curry paste.

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