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Recipe by: heston-blumenthal
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500g live eels
10 egg pancakes
100g shrimp mash
Wash the eels and cut away the heads, take out the bones, pat loose the flesh with a stick, then cut into pieces, dry with absorbent paper, deep-fry in 80% hot oil.
Flavor oil with scallion and ginger, add sugar, salt, soy sauce, drop in eel pieces, add wine, toss, place in a plate sprinkle on diced garlic.
Surround with shrimp-egg dumplings.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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