Fried eel with shrimps

SECOND COURSES
Wine match: Piana del Pozzo

The August issue of China Food Magazine, the renowned magazine of food, wine and lifestyle, matches this real delicacy with Piana del Pozzo 2007, a savory and aromatic Chardonnay that is enjoying a tremendous success in combination with the flavors of the Chinese cuisine.
Here is the recipe, a must try.

Ingredients (4 people)

500 gr. eel 
250 gr. peeled shrimps
200 gr. of extravirgin olive oil
2 shallots
2 cloves of garlic
2 tablespoons of sherry
2 tablespoons of soy sauce
1 teaspoon of sugar
1/2 teaspoon of salt
Water q.s.
1 teaspoon of cornstarch

Preparation

Peel the eel and cut it into fillets of about 5 centimeters, being careful to eliminate all the bones. Wash it well and fry in extra virgin olive oil for 5 minutes. Chop the onions finely, add them to the eel and fry it all for 5 minutes.

Crush the garlic and drop it in a pan with sherry, soy sauce, sugar and salt, mix well and add some water. Bring slowly to a boil, cover and simmer for 15 minutes. At the end, add the shrimps, which must be freshly blanched. Mix the corn starch with a little cold water until the mixture is smooth, add to the pan, and stir until the sauce has thickened.

Season the eel with the shrimps' sauce and serve it very hot: a glass of Piana del Pozzo will be just the perfect match!