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

Recipe Ingredient

  • 400g yellow eel (wong seen)
  • 30g young ginger, sliced
  • 1 tbsp oil
  • 1 heaped tbsp chopped garlic
  • 5 dried chillies
  • 2 stalks spring onion
  • Sauce ingredients (combine)
  • 1 tbsp Premium oyster sauce
  • 2 tbsp light soy sauce
  • 1 tsp thick soy sauce
  • Dash of monosodium glutamate
  • 1/8 tsp pepper
  • 1 tsp sugar or to taste
  • 1 tsp sesame oil
  • 1 tbsp Shao Hsing Hua Tiau wine (optional)
  • 2–3 tbsp water or fresh chicken stock


  1. Rinse and cut eel into thick slices. Parboil in hot oil for 10–20 seconds.
  2. Remove and drain excess oil.
  3. Heat 1 tablespoon oil in a wok. Fry ginger, garlic and dried chillies until fragrant.
  4. Put in eel and combined sauce ingredients. Toss and fry briefly until well combined and sauce is thick. Add in spring onion to mix. Dish out and serve immediately with some chilli curls and yin sai leaves as garnishing.

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