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Chinese Fried Anchovies with Ginger & Garlic

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Alex Ong
Alex Ong
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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

Ingredients:
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

Directions:
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.

Note:
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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