How to Make Thai Crisp Dried Anchovies Asian Cooking Recipe Cuisine

Thailand Crisp Dried Anchovies

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4-6 Servings:

½ cup dried baby anchovies

About 3 tablespoons corn, grapeseed, or other neutral oil

3 shallots, minced

3 garlic cloves, minced

1 tablespoon peeled and minced or grated fresh ginger

1 small fresh chile, stemmed, seeded, and minced, or ½ teaspoon hot red pepper flakes, or to taste

1 teaspoon sugar

½ teaspoon salt, or to taste

Directions:

Rinse the anchovies, then soak them in water to cover while you prepare the other ingredients.

Coat the bottom of a medium skillet with the oil and heat over medium-high heat until a wisp of smoke appears. Add the shallots, garlic, ginger, and chile and cook, stirring occasionally, until fragrant, just 15 to 30 seconds.

Add the anchovies and continue to cook and stir until light brown and crisp, less than 5 minutes. Add the sugar and salt and stir once or twice. Remove the anchovies, drain on paper towels, and serve immediately or within an hour.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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