Chinese Braised Eel with Mashed Purple Sweet Potatoes | Recipes | Lee Kum Kee Home | Australia
Marinate, stir fry, dipping, dressing - Explore easy and delicious recipes, cooking with Lee Kum Kee sauces.
Ingredients
- 100 g Potatoes
- 100 g Purple sweet potatoes
- 100 g Whipping cream
- 30 g Butter
- A pinch of salt and ground white pepper
- 180 g Freshwater eel (de-boned)
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