Vietnamese Eel Rolled in Pork Paste Recipe ( Luon Cuon Thit Ran )
500 g eel
100 g wheat flour
20 g dried spring onion stalks
300g salad, coriander
100g cooking oil
20g dried garlic
200g shoulder lean pork
1 fresh chilli
fresh spring onion leaves
Wash the eel. Place in a pot with 3tsp of the lime juice. Leave for 10 – 15 minutes, then dry.
Cut off the head and gut the eel, separating the bones from the flesh. Cut the meat into 5cm long.
Marinate the eel with: pepper, crushed onion and fish sauce.
Chop the lean pork and marinate with the pepper, crushed onions and fish sauce.
Soak woodear in warm water for 10 minutes then wash and thinly cut into threads. Mix with prepared lean pork.
Roll the mixture to 2cm balls ( same length as the width of the eel.)
Spread the eel flesh and put the pork balls on and roll, tie the two ends with fresh spring onion leaves, which have been softened by soaking in boiling water for a few seconds.
Mix wheat flour with water to make the batter.
Preheat the cooking oil, dip the eel rolls in the wheat batter until they are thinly covered, then fry until the rolls get brown.
To make serving sauce: mix fish sauce with sugar, slices of chilli and ginger and add lime juice to taste. Serve with salad and coriander.
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