If you are walking through the night markets of Phnom Penh or following the sizzle of charcoal grills in Siem Reap you will see frogs roasting over fire. That is Cambodian Stuffed Frog. A whole frog is cleaned, opened, filled with spiced meat paste and grilled until the skin is crisp and the stuffing is hot.
It looks intimidating and it smells strong but it is delicious and addictive. Vendors sell it from roadside stalls, night markets and bars all over the country.
What Cambodian Stuffed Frog Is
Cambodian Stuffed Frog is a frog stuffed with a mixture of minced frog meat sometimes mixed with pork roasted peanuts fresh herbs and kroeung. Kroeung is a spice paste made from lemongrass galangal turmeric garlic shallots and kaffir lime peel.
Chillies give it heat and palm sugar or coconut adds sweetness. The frog is stuffed carefully so the mixture stays inside and then grilled over charcoal until golden brown. The skin crisps, the stuffing becomes aromatic, and the meat stays firm and juicy.
Photo: healthyfruits_kpc
How Cambodian Stuffed Frog Is Made
The process starts with cleaning the frog. The legs may be removed or left attached. The kroeung is prepared by pounding lemongrass galangal turmeric garlic shallots and kaffir lime peel. Minced frog meat and sometimes pork are combined with roasted peanuts chillies palm sugar and fish sauce to create a thick aromatic paste.
This paste is stuffed into the frog’s body cavity. The frog may be clamped between bamboo sticks or skewered to hold the stuffing. Some vendors rest the frogs in the sun for a few minutes to firm the skin before grilling.
The frog is then grilled over charcoal. It is turned periodically until the skin is golden and slightly charred and the stuffing is hot throughout. Grilling takes about twenty minutes depending on size. Cambodian Stuffed Frog is usually served hot on a skewer or plate with fresh herbs, lime, and sometimes a dipping sauce.
Where to Find Cambodian Stuffed Frog
Cambodian Stuffed Frog is popular in night markets, roadside food stalls, and bars. In Phnom Penh, the Olympic Market has vendors selling hundreds of frogs a night. In Siem Reap, night markets feature Cambodian Stuffed Frog as a staple street food. It is also found in smaller provincial towns, particularly during the rainy season when frogs are abundant.
Different vendors adjust the stuffing with more chillies, coconut shreds, or different herb ratios. The cost is usually two to three dollars per frog.
I have personally seen this a lot at the street food vendors that pop up just outside of the big cities, perhaps because of the prevelance of frogs!
Photo: អាហារដ្ឋានស្លឹកឈូក
Taste and Texture
Frog meat in Cambodian Stuffed Frog is often compared to chicken but firmer and slightly gamey. The stuffing provides flavour: lemongrass and galangal give aroma, peanuts add crunch, palm sugar adds sweetness and chillies add heat.
Charcoal gives smokiness and crisp skin. The finished frog is a combination of textures and flavours. The skin is crisp, the meat is juicy and the stuffing aromatic.
How to Eat Cambodian Stuffed Frog
Pick it up by the skewer or fork. Bite carefully so you get skin, meat, and stuffing in one. Chew slowly to enjoy the crunch of peanuts, the spiciness of chillies, and the fragrance of herbs. Eat while hot. Cambodian Stuffed Frog is not subtle. It is bold, strong and flavourful.
Pricing and Serving
Street vendors usually charge two to three dollars per frog depending on size. It is served on a skewer or plate. Some vendors provide lime wedges, fresh herbs, or dipping sauce. Large frogs cost slightly more. In tourist areas, expect to pay three dollars or more.
Regional Variations
The basic method is the same across Cambodia but stuffing varies. Some vendors add more chillies, others coconut or palm sugar. Herbs and peanuts may be adjusted. Frog size also varies; larger frogs are more expensive and take longer to grill.
My take
I had my first Cambodian Stuffed Frog in Phnom Penh. It came on a bamboo skewer. The skin was golden and crisp. The stuffing smelled of lemongrass and peanuts.
The meat was firm but tender. Each bite delivered crunchy peanuts, spicy stuffing, and smoky aroma. What made it for me though that the armomatic exterior which is very flavoursome was kinda neutralized by the frig itself, which of course tasted of chicken. Cambodian stuffed frog is a true Khmer street food gem.
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