Free Food Recipes

1. Rub the shrimps with 5 ml (1 teaspoon) salt and the corn flour, and leave to season for 15 minutes. Heat 250 ml (1 pint) water. When it boils add the shrimps. As soon as the water re-boils, remove two thirds of the shrimps with a perforated spoon.

2. Pour the stock into the pan and simmer the contents together for 20 minutes. Rub the eel with the chopped ginger and 10 ml (2 teaspoons) salt. Leave to season for 1 hour. Chop the eel into six sections, and cut the flesh from the bones into medium sized thick strips. Cut the onion into thin slices.

3. Place the eel pieces in a wire basket, deep-fry them in hot oil for 3 minutes and drain them. Heat 30 ml (2 tablespoons) on in a frying pan. Add the onion and stir-fry over a high heat for 1 1/2 minutes. Add the eel pieces and sprinkle them with the sugar, sherry, and soy sauce. Turn them around a few times, and leave to braise over a low heat for 2-3 minutes.

4. Meanwhile, having boiled the noodles for 2 minutes, drain them and add them to heat in a smaller saucepan with the shrimp stock. stock cube and lard for 3 minutes. Divide the noodles-in-stock equally among 4-5 bowls.

5. Sprinkle with plain boiled shrimps and arrange pieces of eel in the centre. Pour the juices from the frying pan over each portion.

Note: The appeal of this dish is the contrast between the freshness of the, plain boiled shrimps, and the rich brown strips of eel.