Dry-fried eel slices

2 Servings

Ingredients

QuantityIngredient
8ouncesEel
3Pickled chilies
3Pickeld garlic cloves
3ouncesCelery
6cupsOil
5Slices pickled ginger
½tablespoonChili Nam Yuey
3tablespoonsStock
Ground pepper
½tablespoonSoy sauce
½teaspoonSugar
½teaspoonVinegar

Directions

Rinse eel. Cut up. Slice pickled chilies and pickled garlic. Rinse celery.

Cut into 2"-long sections.

Heat oil until very hot in a wok. Fry eel slices until dry and crispy.

Remove and drain.

Save some oil in the wok. Stir-fry ginger, garlic and Chili Nam Yuey for a while. Add eel slices, celery, soy sauce and suger. Stir fry.

When ingredients are well mixed, add stock. Keep boiling until there's very little liquid left. Add vinegar. Mix well, remove, sprinkle ground pepper on top and serve. ~=> this comes from the bottom of the files of Shelley Rodgers <=- File