World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Hiroishi Ishii |
Pan Pacific Singapore |
Rolled Burrock Eel With Green Tea Sauce |
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Serves 4 | |
Ingredients | ||
4 pcs 900ml |
Eel
: eel, grilled soya bean oil |
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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 |
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700ml 5g |
Green
tea sauce : soup stock green tea powder starch |
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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. |