Deep-Fried Frog Legs with Salty Egg Yolk Sauce

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender frog legs deep-fried to a golden crisp and coated in a rich, savory salty egg yolk sauce for a flavorful Cambodian-inspired treat. This Cambodian-inspired seafood recipe, ready in about 35 minutes, pairs frog legs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g frog legs
• 1 tsp salt
• 1/2 tsp black pepper
• 100 g cornstarch
• 1 liter vegetable oil
• 4 salty duck egg yolks (boiled and mashed)
• 3 tbsp unsalted butter
• 2 cloves minced garlic
• 1 tsp sugar
• 2 tbsp chopped scallions

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Instructions

1. Step 1: Rinse 500 g frog legs and pat dry. Season with 1 tsp salt and 1/2 tsp black pepper evenly. Coat each frog leg with 100 g cornstarch, shaking off excess.
2. Step 2: Heat 1 liter vegetable oil in a deep pot to 350°F (175°C). Deep-fry the coated frog legs in batches for 5-6 minutes until golden brown and crispy. Drain on paper towels.
3. Step 3: In a skillet over medium heat, melt 3 tbsp unsalted butter. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
4. Step 4: Stir in 4 mashed salty duck egg yolks and 1 tsp sugar, cooking for 2 minutes until the sauce thickens and becomes glossy.
5. Step 5: Toss the fried frog legs in the salty egg yolk sauce until well coated. Garnish with 2 tbsp chopped scallions and serve immediately.