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Written by yorky
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Monday, 15 October 2007 |
 Ingredients
Chili dip
- 10 Fresh red chilies, chopped
- 10 Garlic cloves, crushed
- 6 Shallots, peeled and roughly chopped
- 3 Cherry tomatoes, roughly chopped
- 1 tblsp Dry salted mackerel, fried thoroughly and mashed
- 1 tblsp Spring onions, chopped
- 1 tblsp Fresh coriander leaves, chopped fine
Method
Skin and de-gut the frogs. Clean thoroughly and pat dry. Rub the salt over the whole body and set aside for 15 minutes.
Barbeque until tender.
Chili dip
Pan roast the chilies, garlic, shallots and tomatoes until fragrant. Add the fish and roast lightly. Add 2 tblsp hot water, spring onion and coriander. Mix well. Taste and add fish sauce if required. |
