By Andrew Zimmern

Instructions

Servings: 6-8 persons as an appetizer

Combine all of the ingredients for the dipping sauce in a mixing bowl. Set aside.

Toss frogs’ legs with kosher salt and let sit for 15 minutes. Press in a dry towel to remove moisture.

Heat peanut oil in a wok over high heat to 375 degrees.

Dip frog in egg whites, then dredge in corn starch.

Fry to crisp in several batches, reserving frog to a paper towel.

Tip off the oil, (strain and let cool, reserving for another use) leaving 2 tablespoons behind. Increase the heat to high.

When smoking, add the scallions, ginger, dried chiles and swirl the wok. Add the frog back to the wok.

Toss a few times, adding the salt, pepper and sugar in thirds as you rotate the food across the wok surface.

Toss and serve with Fu-Xian dipping sauce.

For more recipes from my Kitchen Memories demo at the Epcot International Food & Wine Festival, click here.