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Eel with Red Wine Lees Sauce

Fish and Seafood

Eel with Red Wine Lees Sauce
1 pound eel, skinned, gutted, and boned
3 Tablespoons red wine lees
3 Tablespoons dark soy sauce
2 Tablespoons rice wine
1 teaspoon sesame oil
1/4 teaspoon ground white pepper
1/4 teaspoon garlic powder
2 eggs, separated
1/2 cup water chestnut or sweet potato flour
1 cup corn oil
1. Cut eel in half, then into six inch lengths.
2. Make marinade of wine lees, soy sauce, rice wine, sesame oil, ground pepper, and garlic powder, and egg yolks and mix well. Marinate the eel pieces in this mixture for half an hour.
3. Beat egg white until stiff and then beat in the flour making an egg-white batter.
4. Heat oil and then dip six to eight pieces, one by one, into the batter and drop each one carefully into the hot oil. When a light brown, set on paper towels to drain. Repeat until all the eel pieces are battered and fried, and drained. Set on platter and serve with a dipping sauce of your choice or a salt-pepper mix.

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