---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Ethnic
       Yield: 4 servings
       4    Pairs of jumbo frog’s legs
            -(about 1 pound), trimmed
       1    Stalk fresh lemon grass,
            -or 1 tablespoon dried
            -lemon grass
       2    Fresh red chile peppers,
            -seeded and sliced
       2    Shallots, sliced
       2    Garlic cloves, crushed
   1 1/2 ts Sugar
       1 ts Curry paste
       2 ts Curry powder
     1/4 ts Salt
       2 tb Nuoc mam
            -(Vietnamese fish sauce)
       2 oz Cellophane (bean thread)
       2 tb Vegetable oil
       1    Small onion, chopped
       1 c  Chicken broth or water
     1/2 c  Coconut milk or heavy cream
       1 ts Cornstarch
            Freshly ground black pepper
            Coriander sprigs,
            -for garnish
       This delicious lemon grass and coconut-laced curry
   comes from southern Vietnam. If you prefer a very hot
   curry, simply use more chile peppers.
       Cut the frogs' legs into bite-size pieces. Rinse
   with cold water to remove any chipped bones. Pat dry
   and refrigerate.
       If you are using fresh lemon grass, discard the
   outer leaves and upper half of the stalk. Cut into
   thin slices and finely chop. If you are using dried
   lemon grass, soak it in warm water for 1 hour. Drain
   and finely chop.
       In a blender, combine the lemon grass with the
   chiles, shallots, garlic, sugar, curry paste, curry
   powder, salt and 1 tablespoon of the fish sauce.
   Process to a very fine paste. Rub the paste over the
   frogs' legs. Cover and refrigerate for 30 minutes.
       Meanwhile, soak the cellophane noodles in warm
   water for 30 minutes. Drain. Cut into 2-inch sections.
       Heat the oil in a saucepan over moderate heat. Add
   the onion and saute until translucent. Add the frogs'
   legs and brown well on all sides, about 3 minutes. Add
   the chicken broth and bring to a boil. Reduce the
   heat, cover and simmer for 15 minutes.
       Uncover the pan and add the coconut milk, the
   cornstarch diluted in 1 tablespoon of cold water and
   the remaining 1 table- spoon fish sauce. Cook,
   stirring, until the sauce thickens, about 15 minutes.
       Add the cellophane noodles and bring the mixture
   to a boil.
    Remove from the heat.
       Sprinkle with black pepper and garnish with
   coriander sprigs.
       Serve immediately with rice, French bread or over
   rice noodles.
       Note: Instead of discarding the upper half of the
   lemon grass, crush it and cook it with the frogs' legs
   for extra flavor. Remove the stalk before serving.