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1
Heat oil in deep fryer to 365 degrees F.
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2
In a large mixing bowl, whisk beaten eggs and sparkling wine together.
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3
Set aside 4 ounces of flour; mix remaining flour with baking powder, salt and white pepper in a medium bowl.
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4
Incorporate seasoned flour mix with wet ingredients in large bowl until lumps are gone.
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5
Pour seasoned rice vinegar over individual frog legs arranged in a single layer on the bottom of a non-reactive baking pan or dish. Let sit for 8 minutes.
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6
To make the sauce, set aside two tablespoons sliced scallions; mix all remaining components in a small bowl.
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7
When oil reaches to set temperature, drain frog legs.
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8
Using a pair of tongs, pick up a frog leg from the skinny end. Lightly coat with flour reserved earlier; dip in batter; and fry in oil. Repeat this step until no more than 10 frog legs are in fryer at one time.
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9
Remove frog legs, most likely in the order they went into fryer, after about 2-3 minutes of cooking or when they float to the surface and internal temperature reaches 165 degrees F. Place on paper towel.
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10
Applying the previous two steps, finish preparing the rest of the frog legs,
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11
Place fried frog legs on a serving plate or platter; pour sauce over. Garnish with sliced scallions reserved earlier.
