Fried eel with lemon grass and peanut
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetableoil -- for deep | ||
| Frying | ||
| 1 | pounds | Cleaned and filleted eel |
| Cut into strips 2\" long and | ||
| ⅜ | \" thick | |
| 2 | Stalks lemon grass | |
| Cleaned and cut into strips | ||
| ⅔ | cup | Chicken stock |
| 2 | tablespoons | Nuoc Mam sauce |
| OR | ||
| 2 | tablespoons | Maggi liquid seasoning mixed |
| With | ||
| 1 | teaspoon | Anchovy extract |
| 1 | tablespoon | Rice wine or dry sherry |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Sesame seed oil |
| 2 | tablespoons | Crushed roasted peanuts -- |
| For garnish | ||
Directions
*(Luon Xao Voi Sa Va Lac).
1. Heat the oil until hot and deep-fry the pieces of eel until crisp and golden brown. Drain on paper towels and set aside. 2. Mix the lemon grass, chicken stock, Nuoc mam sauce, rice wine, and sugar, and heat in a saucepan. Just at the boiling point, add the fried eel pieces, cover, and simmer for 3minutes. Stir in the cornstarch mixture to thicken. 3. Place on a dish in a ring shape, leaving a well in the center. Heat the sesame oil until very hot and pour this into the well. Sprinkle the crushed roasted peanuts as a garnish.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books