Frogs Legs

3 tbsp soy sauce
3 tbsp bush honey
1 garlic clove, minced
1 pinch ground ginger
500 g frogs legs
½ tsp SIDS CRAZY SALT
SIDS SALT & PEPPER to taste
3 tbsp cornflour
1 tbsp rice bran oil
1 tbsp spring onion, chopped

Stir together SIDS CRAZY SALT, soy sauce, honey, garlic and ginger. Toss frogs legs into the marinade to coat evenly then leave for 1 hour.
Drain legs well, reserving the marinade, then coat with cornflour. Cook legs in a large frypan over a medium heat for 2 minutes per side until golden brown. While legs are cooking, simmer the marinade for 3 minutes in a small pot.
To serve, pour the sauce over the legs then sprinkle with spring onion. Season with SIDS SALT & PEPPER
History: Frog Legs are one of the better-known delicacies of Cantonese and French cuisine. They are also eaten in other parts of the world, such as Thailand, Vietnam, Indonesia, the Alentejo region of Portugal, Spain, Slovenia and northwest Greece, as well as the southern regions of the United States. As of 2014, the world's largest exporter of frogs is Indonesia, also a large consumer. Frog legs are rich in protein, omega-3 fatty acids, vitamin A and potassium. They are often said to taste like chicken because of their mild flavour, with a texture most similar to chicken wings. The taste and texture of frog meat is approximately between chicken and fish. Frogs are raised commercially in certain countries, e.g. Vietnam. Frog muscle does not resolve rigor mortis as quickly as warm-blooded muscle (chicken, for example), so heat from cooking can cause fresh frog legs to twitch.