http://www.recipehound.com/Recipes/Recipes3/8970.html
Curried Frog's Legs (Ech Xao Cari)
INGREDIENTS:
4 to 6 pairs frog's legs, depending on the size (about 1-1/2
pounds)
1 tablespoon vegetable oil
1 small yellow onion, peeled and sliced into thin wedges
4 ounces fresh ginger, peeled and julienned
1 tablespoon curry powder
2 tablespoons fish sauce
coarse sea salt freshly ground black pepper 6 sprigs cilantro, root
ends and most stems removed
1 Rinse, drain, and blot dry the frog's legs thoroughly
with paper towels. Then split them in half through the pelvic bone
so you have single legs.
2 Heat the oil in a wok or nonstick pan over high heat. Add the
onion and ginger and stir-fry until the onion is just translucent
and the ginger is crisp and fragrant, 3 to 5 minutes. Add the
frog's legs, curry powder (sprinkled evenly), and fish sauce.
Season with salt and pepper and stir-fry until the frog's legs are
cooked through and crisp on the outside, about 7 minutes. Transfer
to a serving plate and garnish with cilantro.
