Description
The absolute soul food of Tainan, rapid-frying fresh swamp eel (Shan Yu) slices for 'just dozens of seconds' on ultra-high heat with a special sweet/sour sauce strongly flavored with black vinegar and sugar.
Restaurants serving Stir-fried Swamp Eel
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Swamp eel(Shan Yu)
- Black vinegar
- Sugar(generous)
- Onion
- Garlic
- Soy sauce
Instructions
- [Authentic Recipe]
- [Eel Prep] Debone fresh swamp eel (Shan Yu: bloody/fishy, so freshness is life), chop bite-sized.
- Cut onions, scallions, garlic, chilies.
- [Magic Sauce] Mix soy sauce, Taiwanese 'black vinegar', and Tainan cuisine's keystone 'massive sugar' to make an intensely sweet/sour sauce.
- Heat oil in a wok, fragrantly sauté garlic and onions.
- Vigorously dump in eel, toss on ultra-high heat.
- Splash the sweet/sour sauce around the wok edge.
- [Race against time] Overcooking makes eel dry; plate quickly within 'just 15-
- seconds' while sauce coats it and the unique 'crisp (Cui)' texture remains.
Learn more Spice, substitutes, tips
Key spices
Fruity acidity of black vinegar and scorched soy sauce
Substitutes at Japanese supermarkets
Japanese eel or conger (won't achieve the crisp texture)
Pairing
Cold Taiwan Beer or White Rice
Trivia
[For Adults] Walking Tainan at night, you see shops shooting pillars of fire from woks frying this everywhere. Lacks the fluffiness of Japanese grilled eel; features surprisingly 'crisp' bites. Once used to Tainan's extremely sweet seasoning, it becomes a narcotic gourmet you can't live without.
Eating tips & etiquette
[Unique Eating] Chew the eel's incredible 'crisp! plump!' bite along with the choking-sweet/sour rich sauce! Topping it on Yi Mian (fried noodles) is also a massive staple!
Allergen
Seafood (Swamp eel), Wheat, Soy