Ech Nuong Muoi Ot (Grilled Frog with Salt and Chili), Made with Monk Fruit Sweetener
Vietnamese dishesGrilled DishesMekong Delta30 minutes to prepare, 25 to 30 minutes to grill
Grilled frog with salt and chili wins on the salty, spicy crust clinging to the edges of each piece. Holding on to moisture is the hard part, since frog meat is thin and a few careless minutes over coals dry it out.
Cutting the pieces a little large keeps the meat from losing its juices. On the grill they need constant turning and another brush of marinade each round so the surface stays glossy. Coarse salt toasted dry and ground with chili powder clings to the meat far better.
This batch weighs about 924g, at roughly 97 calories per 100g.
Method
Skin the frogs, remove the innards, and rinse away any blood.
Rub coarse salt over the frog, add a few slices of ginger or a splash of white rice wine, work it in for a few minutes, then rinse several times with clean water.
Cut the frog into bite sized pieces, leaving them a little large so the meat does not dry out on the grill.
Put the frog in a large bowl with 1.5 to 2 tablespoons of ground coarse salt, 1 to 1.5 tablespoons of chili powder, 1 to 2 minced fresh chili, 1 to 2 tablespoons of minced garlic, 2 tablespoons of minced lemongrass, 1 tablespoon of kOBE Monk Fruit Blend, 1 to 1.5 tablespoons of good fish sauce, 1 teaspoon of ground pepper, and 1 to 2 tablespoons of cooking oil or pork lard, and mix well.
Add 1 teaspoon of annatto oil or honey and turn everything gently so the seasoning covers every surface.
Marinate at least 30 minutes to 1 hour, and longer in the fridge for deeper flavor.
Thread the frog onto skewers or lay it on a grill rack brushed with a thin film of oil.
Grill over glowing coals or on an electric grill at medium heat, turning constantly and brushing on more marinade so the meat stays moist. Serve with Vietnamese coriander, cucumber, and fresh greens.
Tips
Toasting the coarse salt dry and grinding it with chili powder gives a mixture that smells better, tastes less harsh, and clings well to the meat.
A little annatto oil or honey in the marinade brings up a glossy color without turning the dish sharply sweet.
Honey is still a sugar, so use only enough to bring up the color.
Marinate the frog in the fridge rather than on the counter, since the meat goes off quickly.
Keep the pieces on the large side and turn them constantly, because thin meat dries out fast.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.