Watch as Luke cooks up a local northern-style frog curry using a beautiful paste of galangal, lemongrass, red onion and makrut lime leaves.
- 2 frogs, cleaned, butterflied
- 5 tbsp vegetable oil
- 3 garlic cloves, smashed
- 2 snake beans, roughly chopped
- 3 wing beans, sliced
- 10 pea eggplants
- 1 handful ivy gourd leaves
- 4 betel leaves, torn
- 4 sasbania flowers, stamen removed, plus 2 extra, to garnish
- 4 makrut lime leaves, torn
- 5 bird’s eye chilli, smashed
- 1 tbsp fish sauce
- 1 tbsp sliced spring onion, to garnish
- 1 tbsp sliced coriander, to garnish
- ¼ cup finely chopped lemongrass
- ¼ cup finely chopped galangal
- 4 makrut lime leaves, finely sliced
- ⅓ cup finely chopped garlic
- ⅓ cup finely chopped red Asian shallots
- 13 dried chillies, finely chopped
- 1 tbsp fermented shrimp paste
- 2 tbsp fermented fish paste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chargrill the frogs over medium heat for 10 minutes each side. Remove and discard the feet and hands. Divide each frog into 8 pieces.
To prepare the chilli paste, in a mortar and pestle, add each ingredient, one at a time, and pound well. Add the shrimp and fish pastes, and stir to incorporate. Transfer to a bowl and set aside.
Add a few tablespoons of water to the mortar, cleaning both mortar and pestle with the water. Reserve the liquid for later.
Add the vegetable oil to a hot wok, followed by the garlic and chilli paste. Sauté for 3 minutes until fragrant. Add the frog and stir-fry for 2 minutes.
Add the snake beans, wing beans and pea eggplant, and stir-fry for a further 2 minutes.
Add the ivy gourd leaves, betel leaves, sasbania flowers and reserved chilli paste water. Mix well and cook for 2 minutes. Add the makrut lime leaves, bird’s eye chilli and fish sauce.
Stir-fry for a further minute and transfer to a serving platter.
Garnish with spring onion, coriander and extra sasbania flowers.