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Vietnamese-style Deep-Fried Frog (Ếch Chiên Giòn) consists of frog pieces battered and fried until crisp, served with a garlicky, fish-sauce dipping sauce and herbs for balance. In Nhã Gành?
”Rinse frog pieces, pat dry, then toss with fish sauce, minced garlic, pepper and sugar; marinate 20–30 minutes.
Whisk egg with cold water and turmeric; combine rice flour, all-purpose flour and cornstarch in a bowl, season with 1 tsp salt.
Coat frog pieces: dip in egg mixture then dredge in the flour mix, pressing to adhere.
Heat oil in a deep pan to 175°C (350°F). Fry frog pieces in batches 4–6 minutes until golden and cooked through; drain on paper towels.
Quick-fry perilla or basil leaves in hot oil until crisp (10–20 sec); drain.
Arrange fried frog on a platter, scatter fried herbs and toasted sesame over top and serve with lime and rice vermicelli or dipping sauce.
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