Crispy and Savory Stir-Fried Anchovies Recipe
The Secret to Anchovy Stir-Fry That Never Clumps
Introducing stir-fried anchovies, a frequent guest on our dining tables and a powerhouse of calcium. This is a beloved national side dish for everyone! However, it can be frustrating when the anchovies clump together like rice cakes after stir-frying. Here’s the secret to making anchovy stir-fry that never clumps, remaining crispy and savory. Follow this recipe, and you’ll achieve delicious anchovy stir-fry without failure.
Main Ingredients- 100g dried anchovies (small or for broth, with heads and guts removed)
- 50g nuts (peanuts, sunflower seeds, walnuts, or your preference)
- A little cooking oil (such as soybean oil, canola oil)
Cooking Instructions
Step 1
First, thoroughly remove the heads and the bitter-tasting guts from the anchovies. Heat a generous amount of cooking oil in a pan over medium-low heat. Add the anchovies and stir-fry to remove any fishy smell and make them crispier. Gently push the anchovies to one side of the pan. Pour 1 Tbsp soy sauce and 1 Tbsp cooking wine into the empty space and let it bubble up. Once the soy sauce and wine boil, mix them well with the anchovies to let the flavors meld.
Step 2
Now, add the prepared nuts to the pan and stir-fry them with the anchovies. Be careful with the heat to prevent the nuts from burning. Next, add 2 Tbsp of oligosaccharide or corn syrup to give the anchovies and nuts a glossy finish and sweet coating. After adding the syrup, stir-fry a little more, ensuring you toss everything well to prevent the ingredients from sticking together.
Step 3
Finally, turn off the heat. Add 1 Tbsp of mayonnaise and quickly mix it in. The mayonnaise will coat the warm anchovies smoothly, effectively preventing them from clumping. Finish by generously sprinkling with toasted sesame seeds (ground sesame seeds). This will result in delicious, crispy anchovy stir-fry that never clumps.
