Ingredients :-
2 frogs
8 dried chillies (sectioned)
1 stalk continental parsley stalk (sectioned)
1 teaspoon Szechuan pepper
1 tablespoon tapioca flour
Seasoning (mix well) :
1 tablespoon oyster sauce
1 teaspoon light soy sauce
1 tablespoon Shaoxing wine
1 tablespoon sugar
1 tablespoon hot bean paste
1 teaspoon bottled curry powder
100ml water
1. Rinse frogs, cut into pieces, drain well, then coat with some tapioca flour. Deep-fry in the hot oil till cooked and golden brown. Dish out and drain, ready to cook.
2. Heat 2 tablespoons oil in the preheated wok, to saute the dried chillies, parsley stalk and szechuan pepper till fragrant. Add seasoning mixture and bring to the boil.
3. Add frog pieces, keep stirring over high heat until the frog pieces are well coated with the sauce, or until the sauce is well absorbed. Dish up and serve hot.
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