Frog Leg Satay
Frog Recipe
1Setup & Prepare
Cultural Context
This Southeast Asian-inspired preparation showcases frog legs in the traditional satay format, demonstrating how global techniques can highlight this delicate protein. The dish reflects the international influence on modern American cuisine while honoring the traditional spice blends and cooking methods of Indonesian cuisine.
2Ingredients
Shopping List
3Cooking Instructions
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Marinating: Combine all marinade ingredients with frog legs. Marinate refrigerated 2-4 hours for optimal flavor development.
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Skewer Preparation: Thread marinated frog legs onto bamboo skewers that have been soaked in water for 30 minutes to prevent burning.
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Peanut Sauce: Whisk together all sauce ingredients until smooth. Thin with additional coconut milk if needed for proper consistency.
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Grill Preparation: Preheat grill to medium-high heat. Clean and oil grates well to prevent sticking.
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Grilling: Grill skewers 3-4 minutes per side until cooked through (145°F internal temperature) and nicely charred.
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Service: Serve hot skewers with peanut sauce for dipping. Garnish with chopped peanuts and cilantro if desired.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook - frog legs become tough when overcooked
- Soak bamboo skewers to prevent charring
- The peanut sauce can be made ahead and keeps well refrigerated
Wine Pairing
A crisp Riesling or GewĂĽrztraminer provides cooling contrast to the spicy, exotic flavors of the satay.
Nutrition Facts
Per serving: 285 calories, 26g protein, 16g fat, 12g carbohydrates. Exotic Southeast Asian flavors with high-protein appeal.
