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Chinese cuisine

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Stewed Asian Swamp Eel Roll Ups

In Chinese food culture, freshwater eels are considered nourishing food. They are delicious and rich in nutrition. Freshwater eels live in mud, such as rice fields or caves.

Chef John Zhang

Chef John Zhang

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Stewed Asian Swamp Eel Roll Ups

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Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

2 lb. Asian Swamp Eel
0.5 tsp. Salt
2 tbsp. Corn Starch
7 oz. Pork belly
1 tbsp. Shaoxing Wine
10 cup Water
1 tbsp. Oyster sauce
2 tbsp. Soy sauce
1 cup Garlic cloves
2 tbsp. Cooking oil
2 tbsp. Rock sugar
1 tsp. White pepper
1 piece Lotus Leaf

Directions:

Step 1

Step 1

1

Debone and fillet the Asian swamp eels, and divide the fillet into two crosswise.

Step 2

Step 2

2

Sprinkle salt and starch.

Step 3

Step 3

3

Roll up each fillet and tie with a long string of lemongrass.

Step 4

Step 4

4

Cut pork belly into slices.

Step 5

Step 5

5

In a wok/skillet, heat cooking oil to 120-150° C/250-300° F, and deep fry eel rolls until slightly golden. Drain and set aside.

Step 6

Step 6

6

Then deep fry garlic until golden. Drain and set aside.

Step 7

Step 7

7

Return clean wok to heat, add about 2 tablespoons cooking oil and sliced pork belly. Stir fry until sizzling, and add water, soy sauce, oyster sauce, rock sugar, white pepper, and eel roll ups. Stew for 10 minutes. Remove from heat and cool.

Step 8

Step 8

8

Cut each eel rolls into four even-sized thinner rolls.

Step 9

Step 9

9

Place eel rolls in the bottom of a large bowl.

Step 10

Step 10

10

Layer with pork pieces, garlic cloves, then pour stew jus in the bowl.

Step 11

Step 11

11

Cover the bowl with a lotus leaf and tie around the bowl.

Step 12

Step 12

12

Steam for one hour. Remove from heat.

Step 13

Step 13

13

Remove lotus leaf, and cover the bowl with a plate.

Step 14

Step 14

14

Flip the bowl and plate over. Remove the bowl, and drizzle remaining broth atop of the roll ups.

Step 15

Step 15

15

Enjoy!