• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

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


  1. 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.
  2. 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.
  3. 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.
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