Fried Eel with Lemongrass and Fish Sauce

Method

1. 1 Remove the slime from the eel, then cut it into pieces and marinate it with cornstarch and pepper for 20 minutes.
2. 2 Fry the eel in oil at 180 degrees for 5 minutes until the skin is crispy, then remove from the oil.
3. 3 Sauté chopped lemongrass with garlic and chili for 2 minutes until the lemongrass turns golden brown.
4. 4 Cook the fish sauce with sugar until it thickens into a paste, then add the eel and stir quickly for 40 seconds.
5. 5 Stir-frying for too long will make the crust crispy, absorb the sauce, and become soft, so turn off the heat as soon as the sauce coats it.

With an appliance

• Air fryer 38 min

  Replace step 2: evenly spray oil on the flour-coated eel pieces, fry in an air fryer at 195 degrees for 11 minutes, flipping at the 6th minute; steps 3 to 5 are still for the lemongrass and fish sauce, and only toss for 40 seconds.