Ech Xao Lan (Frog Stir Fried in Coconut Curry), No Added Refined Sugar

Method

1. Clean the frog and cut it into bite sized pieces. Season with 1 teaspoon minced shallot, 1 teaspoon kOBE Monk Fruit Blend, 1 teaspoon seasoning powder, 1/2 teaspoon black pepper and 1 teaspoon curry powder, and mix well.
2. Soak the glass noodles until soft and cut into 5cm lengths. Soak the wood ear until soft and slice it. Cut the red horn chili into pieces.
3. Cut the onion into wedges. Cut the rice paddy herb into 3cm lengths. Bruise the lemongrass and cut it into 5cm lengths.
4. Fry the shallot in cooking oil and annatto oil until fragrant, add the lemongrass and stir quickly, then add the frog and stir fry with the curry and seasoning for 3 minutes.
5. Pour in 1/2 bowl coconut milk and cook until the frog is just done and the liquid has reduced.
6. Add the glass noodles, wood ear, onion and chili, wait 2 minutes for everything to take on the flavor, then turn off the heat.
7. Spoon onto a plate, scatter over roasted peanuts and rice paddy herb, and serve with rice or rice vermicelli.

Tips

• A live frog, cleaned and cooked straight away, gives the sweetest meat.
• With frozen frog legs, taste for saltiness before seasoning so the dish does not turn harsh.
• Fry the curry powder with the frog from the start, since adding it after the coconut milk leaves a raw taste.
• Add the glass noodles right at the end, as they soak up all the sauce and go soft if left in.
• Toss the lemongrass quickly in hot oil, since it burns and turns bitter if left.