Kung Po Paddy Field Frogs (Thin Kai, Chui Kay) Recipe

If you remember the five frogs that I bought from the wet market and fried the legs with flour (aka KFF Frog Recipe), I cooked Kung Po with the rest of the parts. Some restaurant deep fried the frogs before cooking it with Kung Po sauce and I found that they always over fried them resulting in the meat turning tough. I did not deep fry the frogs but you can if you want to but don’t fry them too long. You can vary the dried chillies amount according to the level of spiciness you prefer.

Ingredients
Frogs, 5, cut into bite sizes
Ginger, 5 slices
Garlic, 5 pips, smashed
Onions, 1 pc, cut into four
Dried Chillies, 5 pcs, soak in water to remove seeds
Dark Soya Sauce, 1 teaspoon
Oyster Sauce, 1 tablespoon
Salt to taste
Sugar to taste
Spring Onions
Cashew nuts, ½ cup, (optional)
Corn flour and water mixture

Heat up wok and pour in around 2 tablespoons of vegetable oil. Sauté ginger, garlic, onions and dried chillies until fragrant. Add in the frogs and fry until they are cooked thoroughly. Add a little water. Put in the dark soya sauce, oyster sauce, cashew nuts, salt and sugar to taste. Pour a little corn flour water mixture into the wok. Garnish with spring onions and serve.