Deep Fried Crispy Eel Balls In Lemon Sauce

Putonghua : xiang zu xi ning zhan qio

Ingredients
Eel  600 g                  Fried sesame  some

Seasoning
Egg White  1 pc            Sugar  2 tbsp           Light Soy Sauce  2 tbsp             Dark Soy Sauce  1 tbsp
Salt  1 tbsp               Pepper Powder  1 tbsp           Cornflour  2 tbsp            Black Pepper Poder  1 tbsp
Honey  3 tbsp                 Sesame Oil  1/3 tbsp             Garlic Salt  1 tbsp

Sauce
Soft Maltose  5 tbsp              Water  5 tbsp                Pure Fresh Lemon Juice  1 pc

Steps
1) Wipe to wash the sticky ell skin by salt coating for 1 minutes, then soaked by half-heat water
2) Wipe away sticky thing then wash by clear water, wrap dry, cut belly size to remove bone of eel
3) Chop into 2 inches rolls, slightly engraving cross pattern onto inner meat, maximum half deepth
4) Add in seasoning then stir gently to mix well, chilled and marinated for 10-15 hours
5) Heat wok with planty oil in low heat, wrap dry marinated eel pieces, add in to wok
6) Deep fry eel pieces in low heat until tuen into slightly golden, drain and dry up for 1 minute
7) Turn hot oil wok again in high heat, deep fry eel until turn into light brown and shrinkaged as ball
8) Drain up eel balls, heat wok again with 1 tbsp of oil, add in sauce, cook to boil the sauce
9) Add in deep-fried eel ball while sauce boiled, stir fry quickly to mix well the eel balls and sauce
10) Stir fry eel balls in high heat until sauce almost dry, dish up, sprinkle sesame and serve

Remark
tbsp – table spoon
After made juice, the lemon can be choped into large shredds, add into eel ball on step 9.