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Crunchy Baby Eel

Fish and Seafood

Crunchy Baby Eel
2 cups vegetable oil
6 ounces sweet-water baby eels, skinned, boned, and cut into thin strips
1 lettuce leaf
2 cloves garlic, peeled and cut into thin strips
1 slice fresh ginger, peeled and slivered
1 Tablespoon sugar
1 Tablespoon soy sauce
1/4 teaspoon chili paste with garlic
1/2 teaspoon Chinese black vinegar (or balsamic vinegar)
1 scallion, slivered
1. Heat oil and dry eel pieces with paper towels, then carefully drop them into the oil. Deep fry the eel until crisp, then remove, drain on paper towels, and put them into a pre-heated bowl lined with the lettuce leaf.
2. Discard all of the oil but two teaspoons, then fry the garlic and ginger for half minute. Mix in the sugar, soy sauce, chili paste, and black vinegar and stir for one minute until it bubbles. Pour this over the eel, sprinkle with scallions, and serve.

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