Eel cakes

Eel cakes

By
From
KOTO
Photographer
Michael Fountoulakis

These eel cakes are very easy to make—once the eels are cleaned, that is. As such, it is best to sweet-talk your fishmonger into cleaning them for you.

Ingredients

Quantity Ingredient
3 large eels, skin and bones removed
300g blue-eye, skin and bones removed
2 garlic cloves, chopped
3 red asian shallots, chopped
1/2 long red chilli, seeded and chopped
1 lemongrass stem, white part only
1 tablespoon fish sauce
1/3 teaspoon freshly ground black pepper
2 limes, cut in half
vegetable oil, for deep-frying

Method

  1. Put all of the ingredients except the lime and vegetable oil into a food processor and mix to a paste. Transfer to a mixing bowl, cover, and allow to sit for 1–2 hours so that the flavours develop.
  2. Using damp fingers, form the paste into individual cakes. Fry the cakes in hot oil for 6–8 minutes, or until golden and crisp.
  3. Serve with lime juice squeezed generously over the top. These eel cakes also make a great snack to serve with drinks.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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