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

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

Sugar

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.