This idea actually came to me after I recently learned how to make Sizzling Sisig, which is a famous Filipino sizzling pork dish. I loved the heat and the presentation of that dish so much that I decided to use those same flavors for this recipe. One thing you’ll learn about me and the recipes I share on Ne's Kitchen is that I’m never afraid to try something different. I love creating diverse recipes and taking new takes on classics! Since my fiancé really loves spicy food, I leaned into a bold spice profile for this one. It was such a fun dish to make, and it turned out absolutely delicious. Don't let the frog legs intimidate you! I'm going to show you how to make this beautiful, sizzling plate step-by-step.
To get started, you'll want to clean your frog legs with water and a splash of vinegar, then pat them completely dry. Season them up with the Knorr liquid seasoning, black pepper, garlic powder, and red pepper flakes so they can start soaking up those flavors. While the meat sits, go ahead and whisk together your sauce ingredients: the soy sauces, oyster sauce, brown sugar, calamansi, and cornstarch.
In a hot wok, sauté your garlic, ginger, and those spicy Thai chilies in a little bit of oil until everything is fragrant. Toss in the seasoned frog legs and cook them until they start to pick up a nice brown color. Once the meat is looking good, add in your sliced onions and bell peppers. Let those cook just until they are semi-soft because you still want a little bit of bite to them.
Now, pour in that sauce mixture and toss everything together until the frog legs and veggies are well coated and the sauce is glossy. Top off with green onions. While that finishes, heat up your sizzling plate on the stove. Once it's hot, add a pat of butter and transfer the stir-fry onto the plate. Make a small well in the center, crack a fresh egg right into it, and top it off with more Thai chilies. Serve it immediately with a big side of white rice while it's still sizzling!
If you aren't ready to try frog legs yet, this exact sauce and method work perfectly with shrimp or even diced chicken. For a less spicy version, you can deseed the Thai chilies or leave out the red pepper flakes entirely. If you don't have a sizzling plate, you can serve this straight out of the wok over a bed of rice, and just fry the egg separately to put on top.
These are best enjoyed fresh off the sizzling plate, but you can store leftovers in an airtight container in the fridge for up to two days. Reheat them in a pan over medium heat with a splash of water or stock to loosen up the sauce.
Sizzling frog legs tossed in a savory garlic ginger sauce served on a hot plate with a runny egg.
Start by cleaning the frog legs with water and a splash of vinegar, then pat them dry with paper towels.
Season the frog legs with Knorr liquid seasoning, black pepper, garlic powder, and red pepper flakes.
Heat a little oil in a wok and sauté the garlic, ginger, and Thai chilies until fragrant.
Add the seasoned frog legs to the wok and cook until they begin to brown on all sides.
Toss in the bell peppers and onions, cooking for a few minutes until they are slightly softened.
Pour the sauce over the mixture and toss constantly until the sauce thickens and coats everything well. Top off with green onions.
Heat a sizzling plate on high heat, add a tablespoon of butter, and carefully transfer the frog legs onto the hot plate.
Make a small well in the center of the food, crack an egg into it, and garnish with extra Thai chilies.
Serve immediately while sizzling with a side of steamed white rice.
