Frog Legs with Sesame-Coconut

Click to Enlarge	Frog Legs with Sesame-Coconut Africa - Sub-Saharan
Click to Enlarge	Serves Effort: Sched: DoAhead:	4 main *** 1-1/4 hr Most		In Africa whole frogs are cooked, but that's unlikely in the US where only legs are commercially available. The less adventurous can cook this recipe using chicken wings. The sauce overwhelms the frog legs by design - the legs appear as your rice absorbs the sauce.

2
6
1/2
2
1/4
14
10
3
1
1/2
2
2

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in
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c
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oz
t
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Frog Legs (1)
Onion
Ginger root
Garlic
Sesame seeds (2)
Coconut Milk
Tomatoes
Mushrooms
Chili, fresh (1)
Salt
Mint Leaves
Scallions

Prep

Thaw and separate FROG LEGS (they are usually in pairs).
Chop ONION small, slice GINGER very thin and chop fine, crush GARLIC and chop fine. Mix all.
Dry roast SESAME SEEDS until light golden and crush into a paste in a mortar. Mix with Coconut Milk.
Chop TOMATOES small, chop CHILI fine, dice MUSHROOMS small, mix all with Salt.
Chop MINT LEAVES and SCALLIONS small and mix.

Run

In a coverable sauce or sauté pan bring Onion Mix and Coconut Mix to a boil stirring, then cover and simmer slowly until onions are tender.
Stir in Tomato Mix and Frog Legs. Bring to a boil and simmer slowly covered until frog legs are tender (about 20 to 30 minutes depending on size of legs) The frog legs will separate into individual joints when done.
Remove Frog Legs to a serving bowl and keep warm. Reduce sauce to the thickness desired, then stir in Mint Mix and cook one minute more.
Pour Sauce over Frog Legs and serve with plenty of steamed long grain rice.

NOTES:

Frog Legs: If you live in Louisiana or some other parts of the US Southeast (and a few areas in the Midwest), you probably know where to get frog legs. Here on the West Coast they are commonly stocked frozen in markets serving Chinese and Southeast Asian communities. China is the worlds largest producer of frog legs.
Sesame Seeds: White seeds are preferred to black for this dish. You can also purchase already toasted sesame seeds.
Chilis: One Chili Serrano will provide a just noticeable bite, adjust to your preference. See my Chili Page for more information.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch