Frog Leg Tempura
Frog Recipe
1Setup & Prepare
Cultural Context
This Japanese-inspired preparation demonstrates frog legs' versatility in absorbing global cooking techniques. The light, crispy tempura batter allows the delicate meat to shine while providing textural contrast, showcasing how international methods can highlight American ingredients in unexpected ways.
2Ingredients
Shopping List
3Cooking Instructions
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Oil Heating: Heat oil to 340°F in heavy-bottomed pot or deep fryer. Lower temperature than regular frying creates crispier tempura.
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Batter Preparation: Whisk egg yolk into ice water. Add flour all at once and mix very briefly with chopsticks or fork - lumps are fine. Overmixing creates tough batter.
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Dipping Sauce: Combine all sauce ingredients and set aside.
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Battering: Dip frog legs in tempura batter, allowing excess to drip off.
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Frying: Fry in small batches 2-3 minutes until light golden and crispy. Don't overcrowd or oil temperature drops.
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Draining: Transfer to wire rack to drain. Season lightly with salt while hot.
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Service: Serve immediately while tempura is at its crispiest, with dipping sauce on the side.
4Chef's Notes & Pairings
Chef's Notes
- Ice-cold batter ingredients are crucial for light, crispy texture
- Don't overmix batter - lumps are actually desirable
- Serve immediately for optimal crispiness
Wine Pairing
A crisp sake or light white wine like Albariño complements the delicate tempura preparation.
Nutrition Facts
Per serving: 245 calories, 24g protein, 8g fat, 22g carbohydrates. Light, Japanese-inspired preparation.
