Escargot with Crispy Frogs’ Legs Recipe - Great British Chefs

Ingredients

• 16 snails, tinned or vacuum packed in their shells
• 125g of butter, softened
• 10g of shallots, roughly chopped
• 8g of garlic, roughly chopped
• 10g of parsley leaves
• 1 dash of white wine
• salt
• freshly ground black pepper
• 6 frog legs, (3 pairs)
• 8 tbsp of panko breadcrumbs
• 1 egg, beaten with a pinch of salt
• 3 tbsp of plain flour
• vegetable oil, for deep-frying