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Written by Danny
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Friday, 17 August 2007 |
- 500gms Frogs halved (medium to large sized best)
- 1 ltr Water
- 5-6 Thai eggplant quatered (มะเขือ)
- 75 mm Lemon grass, cut and crushed
- 5 pce Kaffir lime leaf, shredded
- 25 gm Galanga, sliced
- 30 gm Laos parsley, sliced
- 1/2 tsp Salt
- 1 1/2 tsp Fish sauce
- 1 tblsp Lemon juice
- 1 tsp Dried chilies, crushed
- 30 gm Spring onion, chopped
Bring water to a boil
Put the frogs in a pot with the water.
Bring to the boil and add all the other ingredients except the spring onions.
Bring to the boil again and then add the spring onions.
Remove from heat and serve immediately. |
