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Chili Vinegar:
8 ounces Japanese rice vinegar
8 dried chilies
10 Thai chilies
½ Tablespoon salt
Chili Mayonnaise:
2 ounces minced garlic
2 ounces butter
3½ ounces Chili Vinegar
1½ Tablespoons salt
2 egg yolks, at room temperature
2 ounces no-taste oil
Crispy Ginger and Garlic:
9 ounces oil
1 ounce fresh ginger, peeled and thinly sliced
4 ounces garlic, thinly sliced
½ Tablespoon salt
Frog Legs and Consommé:
½ large pineapple, cut up and blended
24 frog legs
Cornstarch, for dusting
Oil, for sautéing
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