Crispy Anchovy and Almond Stir-fry: The Golden Recipe
Crispy Anchovy and Almond Stir-fry: The Golden Recipe
Achieve Long-Lasting Crispiness in Your Anchovy Stir-fry
Tired of your anchovy stir-fry becoming hard and unappetizing after refrigerating? This golden recipe ensures a consistently crispy texture that lasts, making it a perfect side dish that stays delicious for days. Enjoy the delightful crunch!
Main Ingredients- 150g dried anchovies (small or for broth, guts and heads removed)
- 1 handful of almonds (sliced or whole, approx. 30g)
Seasoning & Others- 1 Tbsp soy sauce (15ml)
- 1 Tbsp cooking wine (Cheongju/Mirin) (15ml)
- 1 Tbsp oligosaccharide or corn syrup (15ml)
- 1 Tbsp sugar (15g)
- Sesame seeds for garnish
- 1 Tbsp soy sauce (15ml)
- 1 Tbsp cooking wine (Cheongju/Mirin) (15ml)
- 1 Tbsp oligosaccharide or corn syrup (15ml)
- 1 Tbsp sugar (15g)
- Sesame seeds for garnish
Cooking Instructions
Step 1
First, prepare the anchovies by removing their heads and any remaining guts. Place the anchovies in a sieve and gently shake to remove any dust or small debris. Heat a dry pan over medium heat and add the anchovies. Stir-fry for at least 3 minutes. This step is crucial for drying out the anchovies, removing any fishy smell, and ensuring they become extra crispy.
Step 2
Transfer the stir-fried anchovies to a plate lined with paper towels. Spread them out and let them cool completely. Allowing the anchovies to cool thoroughly is key to preventing them from becoming soggy once coated with the sauce later on, and helps maintain their crispiness.
Step 3
In a small bowl, combine 1 tablespoon of soy sauce and 1 tablespoon of cooking wine (Cheongju). Mix well to create the seasoning sauce. Having the sauce pre-mixed makes the cooking process smoother and faster.
Step 4
Wipe the pan clean, or use a separate pan. Add a very small amount of cooking oil (or dry-roast) to the pan and add the almonds. Roast over low heat until they turn lightly golden and fragrant. Be careful not to burn the almonds.
Step 5
Once the almonds are lightly toasted, add the cooled anchovies back into the pan and stir-fry them together. Ensure the anchovies are evenly distributed. Add 1 tablespoon of sugar and stir-fry until the sugar melts and coats the anchovies and almonds. Then, pour in the prepared soy sauce and cooking wine mixture, and stir-fry quickly until everything is well coated.
Step 6
Finally, turn off the heat. Add 1 tablespoon of oligosaccharide (or corn syrup) and quickly toss everything to coat using the residual heat. Adding oligosaccharide over direct heat can make the anchovies harden later, so finishing off the heat is essential for achieving a glossy sheen and a tender texture. Sprinkle with sesame seeds to garnish.
Step 7
Your delicious, glossy anchovy and almond stir-fry is ready! Let it cool slightly before storing in an airtight container in the refrigerator. It will stay crispy for days, just like when it was freshly made. Enjoy this delightful side dish with your warm rice!
