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Yellow bamboo with Crispy Frog Hotpot

Yellow bamboo with Crispy Frog Hotpot

It's the combination of delicious frog meat and yummy broth soup to create unforgetable feeling for your mouth

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Ingredients

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Frog preparation

  • Knorr Cornstarch 1kg 30.0 g
  • Yellow Bamboo 150.0 g
  • Frog separate skin 500.0 g
  • Turmeric powder 5.0 g
  • Seasonal local lettuce 150.0 g
  • Satay (chilli paste) 30.0 g

Hotpot Broth

Serve

  • Dry Flat noodle 200.0 g

It's the combination of delicious frog meat and yummy broth soup to create unforgetable feeling for your mouth

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Preparation

  1. Frog preparation

    • Marinade from into turmeric powder.
    • Cover frog with Knorr Cornstarch and then deep fry till brown colour.
    • Clean vegetable and bamboo, then chop into small pieces

  2. Hotpot Broth

    • Heat another pan andstir-fry garlictillfragrance.Add yellow bamboo with a bit offish sauce. Setaside.
    • In the hot pot, stir-fry shallot till fragrance, add water and bring it to boil then add Knorr Chicken Broth Base. When its boiling, season with Knorr Lime Powder, Knorr Chicken Powder, sugar andfish sauce to adjust the taste. Ready to serve as a stock base.
    • In the same pot, add frog, yellow bamboo and all the vegetables.Boil anddiscard the curdle on surface.

  3. Serve

    • Serve with noodles and vegetables.