WGS2003 - Culinary Masterclasses

World Gourmet Summit 2003

Culinary Masterclasses

The Cuisine of

Hiroishi Ishii

Pan Pacific Singapore

Rolled Burrock Eel With Green Tea Sauce

		Serves 4
		Ingredients

	4 pcs 900ml	Eel : eel, grilled soya bean oil

	500g 50g 50g 100g 1 50g 100g 50g 5g	Batter : Japanese yam, steamed and mashed mountain yam, grated shitake mushrooms rice powder egg burrock prawns, minced sugar salt

	700ml 5g	Green tea sauce : soup stock green tea powder starch

Method

For the batter: mix the yam, mushrooms, rice powder, egg, burrock, prawns, sugar and salt until smooth. Then coat the eel with this mixture and deep-fry.

For the sauce: Bring the soup stock to boil and add green tea powder. Add starch to thicken.