Raw-Pounded Eel Shreds

Name: Raw-Pounded Eel Shreds
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 500 g Live eel (cleaned, head and bones removed, pounded loose with a wooden stick, then cut into shreds; washed clean and drained); 10 Egg sheets (for plating around the dish); Shrimp filling (for making egg sheet shumai), to taste; Scallion (sautéed for aroma), to taste; Ginger (sautéed for aroma), to taste; Salt, to taste; Sugar, to taste; Soy sauce, to taste; Shaoxing wine (for cooking), to taste; Minced garlic (sprinkled on the plate), a pinch; Oil (for deep-frying at 80% hot), to taste

A Huaiyang cuisine specialty featuring eel meat that is pounded until loose, shredded, and deep-fried, served with egg-wrapped shumai.

35 min

Easy

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Ingredients

Live eel (cleaned, head and bones removed, pounded loose with a wooden stick, then cut into shreds; washed clean and drained) 500 g

Egg sheets (for plating around the dish) 10

Shrimp filling (for making egg sheet shumai) to taste

Scallion (sautéed for aroma) to taste

Ginger (sautéed for aroma) to taste

Salt to taste

Sugar to taste

Soy sauce to taste

Shaoxing wine (for cooking) to taste

Minced garlic (sprinkled on the plate) a pinch

Oil (for deep-frying at 80% hot) to taste

Instructions

Prepare the eel shreds

Clean the eel by removing the head and bones, pound the eel flesh loose with a wooden stick, then cut into shreds. Rinse clean and drain well.

Fry and season

Lower the eel shreds into an 80%-hot oil wok and deep-fry until just cooked through, then remove and drain. Leave a little base oil in the wok, add scallion and ginger and sauté until fragrant. Add salt, sugar, and soy sauce, return the eel shreds to the wok, splash with Shaoxing wine, toss to coat, then plate and sprinkle a pinch of minced garlic over the top.