Chinese cuisine

Easy

Kung Pao Eel

Name: Kung Pao Eel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese-Sichuan
Ingredients: 10 oz. Asian Swamp eel; Marinate; 1 tsp. Salt, a pinch; 1 tsp. Ground white pepper, a pinch; 1 tbsp. Cooking wine; 1 count Egg yolk; 3 cup Corn starch; Sauce; 1 tbsp. Soy sauce; 1 tsp. Sugar; 0.5 tbsp. Oyster sauce; 1 tsp. Sweet black rice vinegar; 1 tsp. Ground white pepper; 1 tbsp. Water; 2 tbsp. Corn starch; Seasoning; 2 tbsp. Chef John’s aroma oil(optional, or sesame oil as a substitute); 2 tbsp. Sichuan peppercorn; 0.25 cup Dried Red Chili Pepper; 2 tbsp. Garlic, sliced; 1 tbsp. Ginger, sliced; 0.25 cup Green onion, chopped; 1 tsp. Sesame oil

Chef John Zhang

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Kung pao sauce is one of the popular home-style stir fry sauces in Szechuan cuisine, China. Chef John shares a delicious Kung pao eel recipe that perfectly combines sweet, savory, and spicy flavors!

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

10 oz. Asian Swamp eel
Marinate
1 tsp. Salt, a pinch
1 tsp. Ground white pepper, a pinch
1 tbsp. Cooking wine
1 count Egg yolk
3 cup Corn starch
Sauce
1 tbsp. Soy sauce
1 tsp. Sugar
0.5 tbsp. Oyster sauce
1 tsp. Sweet black rice vinegar
1 tsp. Ground white pepper
1 tbsp. Water
2 tbsp. Corn starch
Seasoning
2 tbsp. Chef John’s aroma oil(optional, or sesame oil as a substitute)
2 tbsp. Sichuan peppercorn
0.25 cup Dried Red Chili Pepper
2 tbsp. Garlic, sliced
1 tbsp. Ginger, sliced
0.25 cup Green onion, chopped
1 tsp. Sesame oil

Directions:

Step 1

Debone the Asian swamp eel, remain the skin intact to keep the fillet in one whole piece.

Step 2

Then place the fillet skin side down, score to form a crisscross pattern, do not cut through the skin.

Step 3

Then cut the whole fillet into 1-inch wide pieces crosswise.

Step 4

in a mixing bowl, combine eel pieces and marinade ingredients, a pinch of ground white pepper, a pinch of salt, cooking wine, egg yolk, toss to coat evenly.

Step 5

Place enough starch in a plate, take one eel piece coat with starch completely, shake off the loose starch, set aside. Work through all pieces.

Step 6

In a bowl, combine all Kung Pao sauce ingredients and mix thoroughly, set aside.

Step 7

In a wok/skillet, heat enough cooking oil to 350-400°F/180-200°C, deep-fry eel until golden, remove from oil, wait for a little while the oil temperature goes up a little, then quickly re-fry eel again. Remove and drain. (Tip: re-frying at higher temperature is to make the fried food crispier and drive off excess oil and less greasy )

Step 8

Return the wok/skillet to heat, add a tablespoon chef John’s aroma oil or sesame oil, some Sichuan peppercorns, a few dry red chilis, stir several times, then add garlic, ginger, and green onion, cooking wine and stir fry several times again, add eel, the prepared Kung Pao sauce, and sesame oil.

Step 9

Stir fry until the sauce is thickened. Remove from heat. Serve at once.

Step 10

Enjoy!