- Clean the paddy frogs. Cut each into quarters and combine with the rest of the ingredients (A). Stir in sauce ingredients to mix. Marinate for 20 - 30 minutes.
- Soak lotus leaf in water until soft. Clean the leaf and line the base of a heatproof dish. Place marinated ingredients and sauce on to the lotus leaf.
- Add cooking wine and fold the leaf to form a packet. Secure with a piece of raffia string. Steam over a moderate heat for 25 - 30 minutes.
- Remove the parcel and serve up the contents immediately with a sprinkling of red chilli strips and coriander leaves.
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