Escargot with crispy frogs’ legs

Ingredients

Fresh Meat

  • 16 snails, tinned or vacuum packed in their shells

Dairy

  • 125g of butter, softened

Fruit & Vegetables

  • 10g of shallots, roughly chopped
  • 8g of garlic, roughly chopped

Salad & Fresh Herbs

  • 10g of parsley leaves

Beverages

  • 1 dash of white wine

Store Cupboard

  • salt
  • 8 tbsp of Panko breadcrumbs
  • 1 egg, beaten with a pinch of salt
  • 3 tbsp of plain flour

Spices & Dried Herbs

  • freshly ground black pepper

Speciality Ingredients

  • 6 frog legs, (3 pairs)

Oils & Vinegars

  • vegetable oil, for deep-frying