Dry-Fried Eel Slices Recipe

Name: Dry-Fried Eel Slices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 8 ounces eel; 3 pickled green chilies, sliced thin; 3 pickled garlic cloves, sliced thin; 3 ounces celery, cut in 2-inch sections; 2 cups oil; 5 slices pickled ginger; 1/2 tablespoon chili, nam yuey; 3 tablespoons stock, any will due; 1/2 tablespoon soy sauce; 1/2 teaspoon sugar; 1/2 teaspoon vinegar; pepper

Servings: persons

8 ounces eel
3 pickled green chilies, sliced thin
3 pickled garlic cloves, sliced thin
3 ounces celery, cut in 2-inch sections
2 cups oil
5 slices pickled ginger
1/2 tablespoon chili, nam yuey
3 tablespoons stock, any will due
1/2 tablespoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon vinegar
pepper

1
clean, rinse, and cut eel.
2
heat oil in a wok fry eel until dry and crispy remove and drain.
3
save 3 tbls of oil in pan reheat.
4
stir fry ginger garlic and chili nam yuey to flavor oil about two minutes.
5
add eel, celery, soy sauce, and sugar continue to stir fry.
6
when ingredients are well mixed add stock keep boiling until there is very little liquid left.
7
add vinegar mix well, remove from heat sprinkle with pepper on top and serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces eel, 3 pickled green chilies, sliced thin, 3 pickled garlic cloves, sliced thin, 3 ounces celery, cut in 2-inch sections, and more.

Yes, Dry-Fried Eel Slices falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dry-Fried Eel Slices

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