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
Instructions
- Rinse and cut eel into thick slices. Parboil in hot oil for 10-20 seconds.
- Remove and drain excess oil.
- Heat 1 tablespoon oil in a wok. Fry ginger, garlic and dried chillies until fragrant.
- 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.
