Frog Legs in Garlic Sauce

1-1/2 lbs. frog legs

Velvetizing mixture:
1 egg white
1 tbsp. light soy
2 tbsp. cornstarch
2 green peppers
2 red peppers
3 lg. cloves of garlic

Sauce mixture:
2 tbsp. light soy
2 tbsp. sherry
2 tsp. cider vinegar
pinch of salt
1 tsp. cornstarch
2 tbsp. oil
Sesame oil to glaze
Oil for deep frying

Trim frog legs and cut in two at joints. Mix in velvetizing mixture and let stand at least 30 minutes. Dice green and red peppers. Slice garlic. Heat enough oil in a wok to fry frog legs. Remove and drain. Heat 2 teaspoons oil and saute very quickly the peppers and garlic slices Add sauce mixture and bring to boil. Add frog legs and toss till heated through. Glaze with a few drops of sesame oil. Serve.

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Cajun Country -- New Iberia, Louisiana