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Frog Recipes - Savoury Delicate Meat Low in Cholesterol and High in Protein | Restaurants Serving Frog Legs Delicacy

Frog meat is seen by the scientific community as a low-cholesterol, high protein alternative of meat. It is high in potassium, a mineral that is important in reducing the risk of high blood pressure and stroke. Frog meat eaters like its texture, which has often been described as a cross between fish and chicken.

You can easily identify frog meat by its size - small bone, small muscle and skinless. Many frog species have slightly toxic skin, hence the skin must be properly removed before consumption. For edible frogs, this slight toxicity does not pose a serious problem. If eaten, it may cause some stomach discomfort but you will not die from eating it. The deadly toxic frogs are normally brightly coloured.

Nutritional Benefits of Frog Meat

Nutritionally, frog meat resembles chicken meat which is low in cholesterol, fat and calories, but high in protein, an excellent protein-alternative to people who has high cholesterol problem.

It also provides a good variety of vitamins and minerals, including selenium, copper, phosphorus, and riboflavin, as good as you can get from a slice of chicken breast.

This meat alternative is also rich in potassium - a mineral that is vital in reducing the risk of high blood pressure and stroke.

Kung Po Frog

Kung Po Frog

Claypot Ginger Frog Legs Recipe

1 frog, skinned well

5-6 slices of ginger

1 tsp sesame oil

1 tsp of Chinese rice wine

2 tbsp oyster sauce

2 tbsp soy sauce

1 stalk of spring onions, cut into 3cm length


1. After skinning the frog, cut the frog into pieces.

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2. Place all the ingredients in a claypot (or normal pot), and cook over high-heat for about 5 minutes.

3. Sprinkle with green onion and serve.

frog legs (uncooked)

frog legs (uncooked)

Kung Pao Frog Legs

Kung Pao Frog Legs

Kung Pao Frog Legs Recipe (Kung Pao Tin Kai)


3 frogs

1 onion

1 stalk spring onion

5 slices of ginger

5 dried chillies

20g roasted / raw cashew nut

Marinate ingredients

½ tsp salt

1 tsp corn flour

Sprinkle of pepper

Sauce ingredients

1 tbsp black vinegar

1 tbsp dark soya sauce

1 tbsp Hoisin sauce

1 tbsp oyster sauce

2 tbsp sugar

½ tsp salt

100ml water

5 tbsp oil


1. Remove the frog skin, and cut it into pieces.

2. Marinade the frog meat using the marinate ingredients for about 20 minutes.

3. Cut the onion into cubes.

4. Cut the spring onion into 3cm length.

5. Slice the ginger.

6. Cut the dried chillies into pieces, remove the seeds.

7. If you buy the raw cashew nuts, bake it in the oven until lightly browned.

8. Deep fry the marinated frog meat in hot oil. Dish out and drain.

9. In a wok, heat up 2 tbsp of oil, sauté onion, ginger and dried chillies.

10. Add the fried frog and sauce ingredients. Stir fry for about 1 minute.

11. Dish out to a plate.

12. Sprinkle with cashew nuts and spring onion.

13. Serve.

Steam King Restaurant

Steam King Restaurant

Golden Claypot Restaurant

Golden Claypot Restaurant

Geyland Lor 9

Geyland Lor 9

Restaurants in Malaysia that serve frog legs delicacies

Steam King Seafood Restaurant

No. 7, Jalan PJU 5/10,

Dataran Sunway, Kota Damansara,

47810 Petaling Jaya, Selangor.

Tel : 03 – 6140 7460

For review, click here.

Golden Claypot Restaurant Sdn Bhd.

No.18 & 20, Jalan Kurau,

Taman Chai Leng Park, 13700 Perai, Penang.

Tel: 04-3983388

For review, click here.

Geylang Lor 9 Fresh Frog Porridge

10, Jalan SS2/61, PJ, Selangor.

GPS Coordinates: N3 07.030 E101 37.305

Tel: 03-78741233

For review, click here.

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The text and all images on this page, unless otherwise indicated, are owned by Ingenira who hereby asserts her copyright on the material. Permission must be granted by the author in writing prior to copy or republish this article in print or online. However, please feel free to copy the first paragraph with a link back to this page. Thank you.

© Ingenira


Ingenira (author) on September 04, 2013:

The Chinese Edible Frog is also called East Asian Bullfrog, or Taiwanese Frog (Hoplobatrachus rugulosus) is a species of frog in the Ranidae family. The Chinese commonly referred to the frog as 田雞 or 虎皮蛙 in Mainland China, Hong Kong, Taiwan, Macau, and Chinese communities worldwide. In Filipino, they are called "palakang bukid," which means "frog of the field."

RAVI TEJA on September 04, 2013:

FROG are two types which frog we have to eat

John R Wilsdon from Superior, Arizona on January 05, 2012:

Raw and laying in the tray they look like the bodies of little men! Hard to get past that but the recipes look very good. Photos are smart too. Thanks. Good hub.

asmaiftikhar from Pakistan on January 04, 2012:

Very interesting hub and that's the first time i come to know about the recipes of frogs.Thanks for increasing knowledge.

rorshak sobchak on January 04, 2012:

Did a great job on your Hub. I have to admit that I do not think I will be able to try this one. But my family loves frogs.

anglnwu on January 04, 2012:

I grew up seeing frog leg dishes in the restaurants but I've never had the nerve to eat it. Your pictures are lovely and the kung pao frog legs look delicious. Interesting read.

Ingenira (author) on January 04, 2012:

Haha, MissDoolittle, I won't persuade you. I'd not eat it if I was told it is frog either. A friend didn't want to tell me what I was eating until I have eaten it and commented that it tasted very good. That was how I was tricked into trying it.

MissDoolittle from Sussex, UK on January 04, 2012:

Love the hub, but don't think I could eat frog! Though the recipes do look nice..

voted up

Ingenira (author) on January 04, 2012:

Haha... ChaplinSpeaks, it'd be funny to see how he tries to escape.

Sarah Johnson from Charleston, South Carolina on January 04, 2012:

Very interesting and well-written Hub, though I can't seem to get Kermit the Frog out of my mind -seeing him escape this plight in the Muppet Movie! Voted Up and interesting.

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