Recipe - Dry-Fried Eel Slices

8 ounce Eel
3 Pickled chilies
3 Pickeld garlic cloves
3 ounce Celery
6 cup Oil
5 Slices pickled ginger
One half tablespoon Chili Nam Yuey
3 tablespoon Stock
Ground pepper
One half tablespoon Soy sauce
One half teaspoon Sugar
One half teaspoon Vinegar

Rinse eel. Cut up. Slice pickled chilies and pickled garlic. Rinse celery.
Cut into 2"long sections.
Heat oil until very hot in a wok. Fry eel slices until dry and crispy.
Remove and drain.
Save some oil in the wok. Stirfry ginger, garlic and Chili Nam Yuey for
a while. Add eel slices, celery, soy sauce and suger. Stir fry.
When ingredients are well mixed, add stock. Keep boiling until there's
very little liquid left. Add vinegar. Mix well, remove, sprinkle
ground pepper on top and serve.

~= this comes from the bottom of the files of Shelley Rodgers =

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip