Directions

To Cook

1. Cut eel into pieces (around 1cm thick), mix well with marinade.
2. Deep fry eel in heated oil until golden brown. Drain.
3. Heat 2 tbsp of oil. Sauté ginger, garlic, mushrooms, red chilli peppers and spring onions until fragrant. Stir in eel until done. Add wine.
4. Add sauce mix and simmer until thickened.