After every rain shower, my father would put on a raincoat, a conical hat, a rattan basket tucked around his waist, and a flashlight on his forehead to go looking for frogs. My father worked hard every night, wading deep into the fields, and sometimes he would come home at dawn with a basket full of frogs.
Frog sausage - a delicious specialty of the countryside.
When the frogs were brought home, my father peeled off the skin and took out the meat. My father said that when peeling the frogs' skin and removing the meat, he definitely should not wash them with cold water, because if cold water gets mixed in when pounding the frog meat, it will not be delicious and will be difficult to puree.
Dad seasoned it with a little salt, fish sauce, pepper, lemongrass, chili, mixed it with the frog meat, then put it in a stone mortar and pounded it until the frog meat was soft and no longer stuck to the pestle. Then he made the frog meatballs into round balls.
The frog cakes are deep fried in boiling oil until they are puffy and golden brown. Dad takes them out and puts them on a plate.
The fragrant aroma of the frog sausage wafted through our noses, making us excited. And as always, my father always let us eat a piece first.
The fragrant, sweet, fatty frog sausage makes your mouth crave it just by mentioning it.
Frog sausage must have dipping sauce to go with it. The dipping sauce for frog sausage is a mixture of good fish sauce, a little sugar, chili and garlic.
Especially the dipping sauce for frog sausage cannot lack some thinly sliced lemon leaves. Frog sausage is delicious with white rice, vermicelli or cooked with bamboo shoots. The sweetness of frog meat, the aroma of lemon leaves, the tingling of chili, it is unforgettable after eating once.
Source: https://danviet.vn/nhai-dong-con-dong-vat-hoang-da-ngoai-ngoi-bo-ruong-bat-den-pin-soi-bat-lam-cha-nhai-ca-lang-khen-20241112145255994.htm
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