8 pcs whole anchovies, deboned & cleaned (You can leave the head off if you desire)
1/2 cup corn starch for dredging
Vegetable oil for deep frying (350°F)
1 tsp minced garlic
1 tsp minced ginger
1 tbsp minced scallions
1 tbsp minced red chilies
1 tbsp minced green chilies
2 tsp spiced salt (see recipe)
1/2 cup kosher salt
1/2 tbsp Szechuan peppercorn, toasted & crushed
1/4 tsp 5 spice powder
1. Mix the salt, Szechuan pepper & 5-spice powder & store in an airtight container. It will store well for 1 month in a pantry.
2. Dredge the anchovies in corn starch & fry in the 350°F oil for 2 minutes or until cooked through. Take out the anchovies and drain well.
3. In a sauté pan or a wok, toast the ginger, garlic, scallions & chilies for about 30 seconds or until you can smell the aroma of the aromatic vegetables.
4. Add in the fried anchovies, season them with the spiced salt & toss to mix well.
5. Serve immediately.