Chinese Seafood Recipes - Eel with Peanuts

Ingredients

• salt

• 1 lb. eel

• pinch Ve-Tsin (M.S.G.)

• 1 teaspoon ginger sherry

• 1 rounded teaspoon corn-flour

• peanut oil

• 2 finely chopped thin slices fresh ginger

• 1 crushed clove garlic

• 4 tablespoons hot chicken stock

• 3 oz. skinned roasted peanuts

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Method:

1. Rub 2-3 teaspoons salt well into the eel and leave to rest for 1-2 minutes. This will get rid of the viscous coating. Wash well. Cut down the belly and clean the eel. Wash again and dry.

2. Cut the eel into 1-inch slices across the bone. Work into them a pinch of salt and a pinch of Ve-Tsin and the ginger sherry then rub them through the corn-flour.

3. Have enough oil to deep fry heated to 385°F. or 196°C. or to the stage when a slice of raw potato or onion dropped into it rests for a few seconds then rises to the surface. Fry the pieces of eel in it for 3 minutes. Lift out and drain well.

4. Heat 1 tablespoon oil in a frying-pan. Add the ginger and garlic. Cook until the garlic is golden and then discard it.

5. Add the pieces of eel, hot stock and peanuts. Cover and cook for 4 minutes at a high heat. If necessary, add a little more stock, but only a little sauce is heeded for this dish.