Fried Eel Segments
Marinate eel segments, coat them in flour and starch, then deep-fry until golden. Serve with either a tomato, scallion, and sugar sauce, or seasoned salt and pepper.
Ingredients
Eel segments (washed with hot water)
500 g
Flour
50 g
Cornstarch
50 g
Salt (for marinating)
a pinch
Soy sauce
2 tbsp
Sesame oil
to taste
MSG
a pinch
Cooking wine
1 tsp
Tomato ketchup (stir-fried as dipping sauce)
2 tbsp
Scallions
a pinch
Sugar
to taste
Salad oil (for stir-frying sauce)
a pinch
Instructions
1
Marinating
Wash the eel segments with hot water. Add a pinch of salt, 2 tbsp soy sauce, sesame oil to taste, a pinch of MSG, and 1 tsp cooking wine, then marinate for 1 hour.
2
Stir-fry the Sauce
Pour a small amount of salad oil into a wok. Add the tomato ketchup, scallions, sugar, and a pinch of salt, then heat and stir-fry until evenly mixed. Set aside.
3
Deep-Frying
Heat the frying oil to about 80% hot (approximately 180°C / 350°F). Mix the flour and cornstarch together, coat the eel segments evenly, and carefully drop them into the hot oil. Fry until golden, then remove and drain. Dip into the prepared sauce to serve (or serve with pepper salt powder).
