Eel is very common in the paddies and ponds in the countryside and many eel dishes started out as peasant food before becoming city delicacies.

This is a dish best eaten with your fingers. Break off a piece of rice cracker and use it to scoop up the eel.

2 large eels, skin and bones removed

oil, for frying

4 garlic cloves, finely chopped

3 red Asian shallots, finely chopped

2 lemongrass stems, white part only, finely chopped

1 long red chilli, seeded and finely chopped

teaspoon five-spice powder

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 teaspoon fish sauce

½ teaspoon sesame oil

40 g roasted unsalted peanuts, chopped

1 handful coriander, roughly chopped

1 long red chilli, extra, sliced (optional)

3 large rice crackers

Finely dice the eel and set aside.

Heat a little oil in a wok and stir-fry the garlic, shallots, lemongrass and chilli for 1–2 minutes, or until fragrant. Add the diced eel and five-spice powder and stir-fry for 2–3 minutes, until the eel is cooked through. Stir in the salt, pepper, fish sauce and sesame oil. Toss the peanuts and coriander through the eel mixture.

Serve the eel on a large platter with the extra chilli and rice crackers for scooping.