Wuxi Crispy Eel
Selected live large eels are deep-fried and coated in a sweet and savory glaze, giving the dish its rich brown color and crisp, fragrant texture. A traditional specialty of Wuxi.
Ingredients
live large eel
1500 g
sesame oil
25 g
fine white sugar
100 g
soy sauce
40 g
shredded ginger
25 g
shaoxing wine
50 g
coarse salt
150 g
minced scallion
25 g
minced ginger
50 g
soybean oil (an additional 25 g is needed for frying the sauce)
150 g
Instructions
1
Step 1
Add 2500 g of water to a pot, stir in the coarse salt and bring to a boil. Add the eel, immediately cover with a lid, and cook until the fish's mouth opens. Lift it out and rinse in clean water. Place the eel belly-side down on a cutting board, hold the head with one hand, insert a bamboo sliver just behind the lower jaw, and slice straight down to the tail to remove the innards. Then cut along both sides of the spine to release the whole strips of eel meat. Rinse clean and drain off the water.
2
Step 2
Heat a wok over the flame, add the soybean oil, and when it reaches about 80% hot (just below smoking), add the eel meat. Separate the pieces with a slotted spoon and deep-fry for about 3 minutes, then remove. When the oil returns to 80% hot, return the eel meat to the wok and fry for another 4 minutes, then reduce to low and continue frying until crisp.
3
Step 3
Heat another wok over high heat, add 25 g of soybean oil, and stir in the minced scallion until fragrant. Pour in the Shaoxing wine, minced ginger, soy sauce, and fine white sugar, and bring to a boil to form the sauce. Immediately use a slotted spoon to lift the crispy eel into the sauce pan, toss a few times, drizzle with the sesame oil, and tip out onto a serving plate. Top with the shredded ginger and serve.
