Eel With Peanuts Recipe
Eel With Peanuts is a very tempting side dish that you must try out. Prepare the Eel With Peanuts effortlessly in a jiffy and let us know after you've enjoyed it !
Ingredients
Salt
1 12 oz.-1 lb. eel
Pinch Ve-Tsin
1 teaspoon ginger sherry
1 rounded teaspoon cornflour peanut oil
2 finely chopped thin slices fresh ginger
1 crushed clove garlic
4 tablespoons hot chicken stock
3 oz. skinned roasted peanuts
Directions
Rub 2-3 teaspoons salt well into the eel and leave to rest for 1-2 minutes.
This will get rid of the viscous coating.
Wash well.
Cut down the belly and clean the eel.
Wash again and dry.
Cut the eel into 1-inch slices across the bone.
Work into them a pinch of salt and a pinch of Ve-Tsin and the ginger sherry then rub them through the cornflour.
Have enough oil to deep fry heated to 385°F. or 196°C. or to the stage when a slice of raw potato or onion dropped into it rests for a few seconds then rises to the surface.
Fry the pieces of eel in it for 3 minutes.
Lift out and drain well.
Heat 1 tablespoon oil in a frying-pan.
Add the ginger and garlic.
Cook until the garlic is golden and then discard it.
Add the pieces of eel, hot stock and peanuts.
Cover and cook for 4 minutes at a high heat.
If necessary, add a little more stock, but only a little sauce is needed for this dish.
This will get rid of the viscous coating.
Wash well.
Cut down the belly and clean the eel.
Wash again and dry.
Cut the eel into 1-inch slices across the bone.
Work into them a pinch of salt and a pinch of Ve-Tsin and the ginger sherry then rub them through the cornflour.
Have enough oil to deep fry heated to 385°F. or 196°C. or to the stage when a slice of raw potato or onion dropped into it rests for a few seconds then rises to the surface.
Fry the pieces of eel in it for 3 minutes.
Lift out and drain well.
Heat 1 tablespoon oil in a frying-pan.
Add the ginger and garlic.
Cook until the garlic is golden and then discard it.
Add the pieces of eel, hot stock and peanuts.
Cover and cook for 4 minutes at a high heat.
If necessary, add a little more stock, but only a little sauce is needed for this dish.
