A Thai man tucked into oddly appealing jellied frogs he sliced into bite-sized pieces.

Peeja Pachim said he boiled the frogs with sour and spicy seasoning before steaming them with agar jelly, a plant-based alternative to gelatin, in Udon Thani province, Thailand.

Footage shows Peeja taking a knife and cutting his tray of frogs in jelly into cubes. He took a piece and tasted it before showing an approving look.

He finished a piece of the jellied frog and took another one with the leg and finished it in three bites. Peeja ate a third of the tray, finishing two frogs in only a minute.

He said: ‘It was chewy and sweet because I added sugar. The bullfrog tasted fishy.'

Eating bullfrogs is a delicacy in some parts of Thailand, especially in the northeastern region. The frog legs are the most prized part, often deep-fried, stir-fried, or used in spicy soups. While not a mainstream protein source nationwide, frog dishes hold cultural significance as an affordable local specialty in rural Thai cuisine.