Hoppin’ Poppers Recipe
Crispy Frog Leg Drumsticks, Korean BBQ Glaze, Wok Seared Scallions, Sweet and Spicy Daikon Pickles
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Daikon Pickles
In a bowl, combine rice vinegar, sugar, and salt. Slice the daikon radish thinly and add it to the mixture. Let it sit for at least 30 minutes to pickle.
- 2
Prepare the Frog Legs
Rinse the frog legs under cold water and pat dry. Season with salt and black pepper. Dredge each leg in flour, shaking off any excess.
- 3
Fry the Frog Legs
In a deep skillet or frying pan, heat oil over medium-high heat. Fry the frog legs in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 4
Glaze the Frog Legs
Toss the fried frog legs in the Korean BBQ sauce until well coated.
- 5
Wok-Seared Scallions
In a wok, heat a little oil over high heat. Add the chopped scallions and stir-fry for about 2 minutes until slightly charred and tender.
- 6
Serve
Plate the glazed frog legs with wok-seared scallions on the side and the sweet and spicy daikon pickles.
