Crisp Dried Anchovies
Like the nut and bean preparations , these savory crisp snacks from Southeast Asia can be eaten out of hand. Also like them, they're great with beer. Though unfamiliar to some people, they're instantly liked by most.
- 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
Instructions:
-  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 .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.