Succulent Claypot Kung Pao Frog Legs

Ingredients:
500g Frog Legs
8 dried chilies ~ deseeded
2 bird's eye ~ deseeded & slice
5 Szechuan peppers
2 shallots ~ cut
2 sprigs of spring onion
5 slices ginger
4 cloves of garlic ~ slice
Oil for deep-frying

Seasoning:
150ml water
2 tbsp sugar
1 tbsp Oyster sauce
2 tbsp Chinese cooking wine
2 tbsp black vinegar
2 tsp dark soya sauce
1 tsp light soya sauce
1 tsp sesame oil
2 tbsp cornstarch
1/4 tsp salt

Marinade:
1 tsp soya sauce
1 tsp oyster sauce
1/4 tsp sugar
1/2 tsp cornflour
1/2 tsp sesame oil
Dash of pepper & salt

Directions:

1. Separate the pairs of frog legs & marinade for atleast 30 mins.
2. Heat oil & deep fry the frog legs till half cooked to seal in the juices.  Drain & set aside.
3. Heat 2 tbsp of oil in claypot.  Sauteed rest of the ingredients till fragrant, except spring onion.
4. Add water & seasonings sauce, let it simmer for about 3 mins.  Then add frog legs & cook for another 2 mins.  Thrown in spring onions & mix well.
5. Serve immediately with steam rice or by itself.