Crispy Stir-Fried Anchovies: The Golden Recipe
Crispy Stir-Fried Anchovies: The Golden Recipe
The Perfect Recipe for Crispy Stir-Fried Anchovies with a Savory-Sweet Flavor
These savory-sweet and delightfully crispy stir-fried anchovies are a crowd-pleaser and a fantastic side dish for any meal. Keep a batch in your fridge for a reliable and delicious accompaniment. This golden recipe masterfully balances the anchovies’ natural flavor, removing any fishiness while enhancing their nutty deliciousness!
Main Ingredients- 2 cups small dried anchovies
- 1 cup cooking wine (like Mirin)
- 3 Korean green chilies (Cheongyang peppers)
Seasoning & Aromatics- 1 tsp oligosaccharide
- 1 Tbsp sugar
- 1 tsp oligosaccharide
- 1 Tbsp sugar
Cooking Instructions
Step 1
Pour enough cooking oil into a deep bowl to generously cover the anchovies. Heat the oil over medium heat until hot. Once the oil is shimmering, add the anchovies and fry them until they are lightly golden and crispy. Be careful not to burn them. Fry for about 1-2 minutes until they turn a nice golden brown and become crisp. This frying process removes any fishy odor and gives them a wonderfully crispy texture.
Step 2
Remove the fried anchovies with a sieve to drain excess oil. Let them cool down slightly. This step is crucial to ensure the anchovies remain crispy even after being stir-fried with the sauce, preventing them from becoming soggy.
Step 3
In a separate bowl, combine 1 cup of cooking wine and 1 tablespoon of sugar. Stir well until the sugar is completely dissolved. The cooking wine helps to eliminate any fishy smell from the anchovies and adds a nice gloss to the dish.
Step 4
Pour the wine and sugar mixture into a pan and bring it to a simmer over medium-low heat. Once the sauce begins to bubble, add the fried anchovies and the thinly sliced Korean green chilies. Stir-fry everything together. The green chilies add a pleasant spicy kick that balances the richness, so feel free to adjust the amount or omit them if you prefer. Stir occasionally to prevent the anchovies from sticking together as they cook in the sauce.
Step 5
Continue to cook until most of the cooking wine has evaporated and the sauce has reduced to a glaze, coating the anchovies. Turn off the heat. Add 1 teaspoon of oligosaccharide and stir well to coat the anchovies, adding a lovely sheen and a touch of sweetness. Oligosaccharide provides a less sticky glaze than sugar and enhances the shine. Once everything is evenly coated, your delicious crispy stir-fried anchovies are ready! They will be even crispier once they have cooled down a bit.
