Grilled Crispy Bullfrog with Corn Chips

Ingredients

• A handful of Mission BBQ Flavoured Corn Chips

• 2 Bullfrogs, cut into chunks

• 1 Potato, sliced

• 1 Asparagus Lettuce, chopped

• 50g Lotus Root, sliced

• 8 Garlic Cloves, crushed

• Oil, for deep frying

• Dried Chili, for seasoning

• Szechuan Pepper, for seasoning

• Ginger, for seasoning

• Cooking Wine, for seasoning

• Light Soy Sauce, for seasoning

• Szechuan Spicy Sauce, for seasoning

• Pepper, for seasoning

• Sugar, for seasoning

• Starch, for coating

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Mission BBQ Flavoured Corn Chips

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Instructions

• Step 1

  Wash and chop the bullfrog into chunks, peel and slice the potatoes, chop the asparagus lettuce, slice the ginger, mash the garlic.

• Step 2

  Mix bullfrog with salt and pepper, marinate for 15 minutes, evenly coat with starch then deep fry until cooked.

• Step 3

  Deep fry the sliced potatoes over low heat until cooked, remove from the pan and set aside. Stir fry the dried chili, Szechuan pepper and garlic cloves until fragrant. Add spicy sauce, asparagus lettuce, lotus root slices and potatoes, stir fry until cooked through.

• Step 4

  Add cooking wine, light soy sauce and sugar for seasoning, add in bullfrog and stir fry quickly mix all ingredients well. Top with Mission BBQ Flavoured Corn Chips to serve.