Vietnamese Recipes & Cuisines (Seafood)

Fried Eel with Lemon Grass and Peanut Recipe

(Luon Xao Voi Sa Va Lac)

Ingredients : Serves 5

450 g


2 stalks

150 ml

30 ml


15 ml

1 teaspoon

1 teaspoon

15 ml

2 tablespoons

Cleaned and filleted eel,

cut into strips 5cm long and 15mm thick

Lemon grass, cleaned and cut into strips

Chicken stock

Nuoc Mam sauce mixed with

1 teaspoon anchovy essence

Rice wine or dry sherry


Cornflour mixed with a little cold water

Sesame seed oil

Crushed roasted peanuts, to garnish

Method :
  • Heat the oil until hot and deep fry the pieces of eel until crisp and golden brown.

  • Drain on kitchen paper and set aside.

  • Mix the lemon grass, chicken stock, Nuoc Mam sauce, rice wine and sugar and heat in a saucepan.

  • Just at boiling point, add the fried eel pieces, cover, and simmer for 3 minutes. Stir in the cornflour mixture to thicken.

  • Place on a dish in a ring shape, leaving a well in the centre. Heat the sesame oil until very hot and pout this into the well.

  • Sprinkle the crushed roasted peanuts as a garnish.

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