Photograph of the finished Fried Eel and Vegetables with Yoghurt Dip

Vietnam · Lươn chiên rau củ chấm xốt sữa chua

Fried Eel and Vegetables with Yoghurt Dip

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 1.9 lb
  • Photograph of Carrot Carrot 1.6
  • Photograph of Zucchini Zucchini 14.1 oz
  • Photograph of Cornstarch Cornstarch 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Unsweetened yogurt Unsweetened yogurt 11.3 oz
  • Photograph of Lime Lime 2
  • Photograph of Dill Dill 1.1 oz
  • Photograph of Oil Oil 1 ½ cups
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Remove the slime from the eel, debone it, and cut it into 6 cm long strips.
  2. 2 Cut the carrots and zucchini into strips the same size as the eel so they cook through at the same time when fried.
  3. 3 Roll everything in egg, then in cornstarch, and pat lightly so that only a thin layer of flour adheres.
  4. 4 Fry in oil at 180 degrees for 4 minutes; since they are all the same size, the eels and vegetables can be removed at the same time.
  5. 5 Beat yogurt with lemon juice, chopped dill, and pepper to make a refreshing dipping sauce.

With an appliance

  • Air fryer 40 min

    Replace step 4: spray evenly with oil, then run at 195 degrees for 13 minutes, shaking the basket at the 7th minute. The skin is thinner, so dip in sauce immediately after taking it out.

Start cooking