Crispy Eel Delight

Ingredients

• 500g (1.1 lb) eel fillets 500g (1.1 lb) eel fillets
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 22g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Slice the eel fillets into thin strips.
2. 2.
   In a bowl, combine the ginger paste, garlic paste, soy sauce, rice vinegar, and cornstarch. Mix well to form a marinade.
3. 3.
   Add the eel slices to the marinade and toss gently to coat them evenly. Let them marinate for 30 minutes.
4. 4.
   In a separate bowl, combine the all-purpose flour, baking powder, and salt. Mix well.
5. 5.
   Heat vegetable oil in a deep pan or wok for frying.
6. 6.
   Dip each marinated eel slice into the flour mixture, ensuring it is coated evenly.
7. 7.
   Carefully place the coated eel slices into the hot oil and fry until golden brown and crispy. Remove from the oil and drain on a paper towel to remove excess oil.
8. 8.
   Serve the Crispy Eel Delight hot, drizzled with the tangy sauce.

Treat your ingredients with care...

• Eel — Ensure that the eel fillets are fresh and properly cleaned before slicing. Remove any bones or skin if necessary.
• Ginger paste — If you don't have ginger paste, you can grate fresh ginger and use it instead.
• Garlic paste — If you don't have garlic paste, you can finely mince fresh garlic cloves and use them instead.
• Rice vinegar — If rice vinegar is not available, you can substitute it with apple cider vinegar or white wine vinegar.
• Cornstarch — Cornstarch helps to create a crispy coating on the eel slices. If you prefer a lighter coating, you can reduce the amount of cornstarch used.

Tips & Tricks

• For an extra crispy texture, you can double-coat the eel slices by dipping them in the flour mixture twice before frying.
• Serve the Crispy Eel Delight immediately after frying to maintain its crispiness.
• If you prefer a spicier flavor, you can add a pinch of chili powder or cayenne pepper to the flour mixture.
• The tangy sauce can be adjusted to your taste by adding more or less rice vinegar and soy sauce.
• To make the dish more visually appealing, garnish it with chopped spring onions or sesame seeds before serving.

Serving advice

Crispy Eel Delight is best served as a main course dish. It can be accompanied by steamed rice or noodles to create a complete meal. Serve it with a side of stir-fried vegetables or a fresh salad to add a refreshing element to the meal.

Presentation advice

To present Crispy Eel Delight, arrange the golden-brown eel slices on a serving platter. Drizzle the tangy sauce over the top, allowing it to cascade down the sides of the eel slices. Garnish with chopped spring onions or sesame seeds for an added touch of color and texture.