Crunchy tea-smoked eel rolls from The Mission Chinese Food Cookbook (page 80) by Danny Bowien and Chris Ying

  • soy sauce
  • rice flour
  • hoisin sauce
  • chicken stock
  • tapioca starch
  • jasmine rice
  • cornflakes
  • Lapsang Souchong tea
  • Chinese celery
  • sansho powder
  • smoked ham hocks
  • micro shiso leaves
  • precooked unagi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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