It is often assumed that the French introduced frogs to Vietnamese cuisine, but we like to think that it was the other way around. Vietnam’s millions of paddies not only produce the country’s staple, rice, but have always been a rich source of protein, providing eels, crabs, snails and frogs.

If fresh frogs’ legs are not available, frozen frogs’ legs can be purchased from Asian fishmongers.

2 red Asian shallots, peeled

3 garlic cloves, peeled

2 cm knob of ginger

½ teaspoon ground turmeric

6 frogs’ legs

2 teaspoons plain flour

oil, for deep-frying

½ brown onion, cut into

1 cm wedges

1 carrot, cut into batons

2 lemongrass stems, white part only, sliced

2 long red chillies, sliced

2 garlic cloves, extra, sliced

1 tablespoon oyster sauce

2 teaspoons fish sauce

5 spring onions, cut into batons

1 handful coriander sprigs

Put the shallots, garlic and ginger in a mortar and pound into a paste with a pestle. Stir in the turmeric. Rub the paste into the frogs’ legs and marinate for 20 minutes.

Dust the frogs’ legs in the flour, Heat the oil in a deep frying pan or wok and deep-fry the frogs’ legs in batches until crispy on the outside. Set aside.

Heat a little more oil in a wok. Stir-fry the onion and carrot for 3–5 minutes, until cooked but still crunchy. Add the lemongrass, chilli and extra garlic and cook until fragrant.

Add the fried frogs’ legs, oyster sauce and fish sauce to the wok and toss to coat. Finally, add the spring onion and cook until just wilted.

Arrange the frogs’ legs on a serving platter and sprinkle with the coriander sprigs.