Bahan-bahan
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3 pcs (750g) Eels fillet
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100 g Spring onion, lightly blanched
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Salt and pepper
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Oil for deep frying
For sauce:
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12 cloves Garlic, skinned and left whole
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6 pcs Dried Chili, deseeded and cut into small pieces
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2 inch Ginger, sliced thinly
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2 tbsp Sesame Oil
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2 tbsp Dark Soy Sauce
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2 tbsp Brown Sugar
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½ cup Water
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2 tbsp Cooking oil
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1 small bunch of baby bok choy, blanched
Langkah-langkah
1
Clean the eel and cut each piece into half. Lightly season with salt and pepper. Roll each slice and secure it tightly with spring onion.
2
Heat up oil in a wok and deep fry the eels until browned. Dish up and set aside.
3
For sauce, heat up oil in a wok and sauté garlic until browned. Add in the rest of the ingredients and bring to a boil. Add in the eels and braise for 15-20 minutes.
4
Dish up eel rolls and remove the spring onion. Slice the eel rolls into 2-3 pieces and arrange on a serving plate. Garnish with bok choy and pour the sauce over the dish. Serve hot.