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Chinese Fried Anchovies with Ginger & Garlic

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Alex Ong
Alex Ong
Today we're going to talk about cooking anchovies, and learn how to make a delicious appetizer with deep-fried anchovies, hot peppers, garlic and ginger. This recipe can also be made with shrimp for a more traditional Cantonese dish. Chef Alex Ong of Betelnut restaurant in San Francisco shares his recipe this Premium Grokker video in the Asian Cuisine with California Sensibilities series.

Cooking Recipe

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)

Spiced salt:
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.

This recipe can also be adapted with fried tofu, chicken or even fish fillet for an Asian version of Fish & Chips.

Chinese Fried Anchovies
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