Thai-Style Eel Hotpot with Limnocharis

Method

1. 1 Remove the slime from the eels using salt and ash, then cut them into 5 cm pieces.
2. 2 Grill the eel briefly over a fire for 4 minutes to firm up the skin so the eel doesn't fall apart in the hot pot.
3. 3 Simmer the broth with lemongrass, galangal, Thai lime leaves, and tamarind juice for 15 minutes.
4. 4 Season with Thai chili paste and fish sauce; the broth should be sour first, then spicy.
5. 5 Dip the eel in the brine for 3 minutes, then add the water spinach for 40 seconds — water spinach is a type of freshwater vegetable from the Mekong Delta, so blanching it briefly is enough to make it crispy.

With an appliance

• Air fryer 58 min

  Replace step 2: lightly spray oil onto the eel pieces and air fry at 200 degrees for 6 minutes, flipping at the 3rd minute to crisp the skin; step 5 still involves dipping the eel for 3 minutes and the water spinach for 40 seconds in the hot pot broth.