Recipe Ingredient
- 300g eel
- 12 dried chillies, cut into sections and deseeded
- 1 tsp chopped garlic
- 1/2 tsp Szechuan peppercorns (fah chiew)
- 1 stalk spring onion, chopped
- 1 tbsp chopped red chilli
- Marinade (A)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp tapioca flour
- Sauce (B)
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1/4 tsp chicken stock granules
- 2 tbsp water
- 1 tbsp Shao Hsing Hua Tiau wine
Instructions
- Cut eel into sections then rinse well. Lightly coat with marinade (A) then deep-fry in hot oil over high heat until cooked. Dish out and put aside.
- Heat oil and sesame oil in a wok. Fry Szechuan peppercorns briefly (do not over-fry) for 10 seconds. Add garlic and dried chillies. Fry briskly until fragrant.
- Put in eel and mix in sauce (B) to combine. Sprinkle in chopped spring onion and red chilli and toss well. Dish out and serve immediately.
