Deep-Fried Crispy Boneless Eel

Name: Deep-Fried Crispy Boneless Eel (Cha hung tsao man)
Cuisine: Chinese
Ingredients: 2 tablespoons soup stock; 5 tablespoons flour; 1 egg; 2 teaspoons red fermented rice sauce; 1 teaspoon baking powder; ½ teaspoon salt; 2 slices ginger; 6 cups oil; ½ tablespoon wine; 1 green onion; 1-¼ pound sea eel

Cha hung tsao man

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pound sea eel
1 green onion
2 slices ginger

Asia
Taiwan
Fukien
Starter
Fish course
Pescatarian

Method

Remove skin and bone from eel, cut into thumb-shape strips, and marinate with green onion, ginger, salt and wine.
Mix egg and flour into paste, and dip the eel strips into flour batter. Deep-fry in oil for 1 minute until red-golden brown and crispy.
Place on serving plate, and serve with brown peppercorn salt or shrimp oil.