Steamed Crystal Frog
This Teochew steamed crystal frog features a filling made from frog meat, shrimp, and other ingredients, spread over white pork and steamed. It has an elegant, visually appealing shape.
Ingredients
Frog (freshly slaughtered, skin, head and innards removed, deboned and cut into small pieces)
1000g
Shrimp meat (minced)
300g
Pork fat (cut into thin round wheel-shaped slices)
200g
Egg white
2
Ham (minced)
to taste
Celery (minced)
to taste
Dried sweet almond
to taste
Shiitake mushroom (minced)
to taste
MSG
to taste
Fine salt
to taste
Superior stock
to taste
Water chestnut starch (used as wet starch for thickening)
to taste
Sesame oil
to taste
Shaoxing wine
to taste
Lard
to taste
Instructions
1
Step 1
Slaughter the frog fresh, peel off its skin, remove the head and innards, wash thoroughly, debone completely, and cut the meat into small pieces. Mince the shrimp meat, combine it with the frog meat pieces in a bowl, add egg white, MSG and fine salt, mix well and set aside.
2
Step 2
Cut the pork fat into thin round wheel-shaped slices, spread the mixed frog and shrimp meat onto the pork fat slices, smooth the edges. Mince the ham, shiitake mushrooms and celery separately, and place each on top of the frog meat. After assembling, place on a plate, steam in a steamer for 15 minutes until cooked. Remove and transfer to a serving plate, pour the cooking juices into a wok, add some superior stock, MSG and fine salt, bring to a boil, thicken with wet starch, stir evenly, then drizzle over the frog dish to serve.
