Stir-fried Dried Anchovies and Green Peppers with Baby Shrimps
How to Make Stir-fried Dried Anchovies and Green Peppers with Baby Shrimps :: Even More Savory with Added Baby Shrimps, a Perfect Side Dish
Enjoy a more savory and healthy version of stir-fried dried anchovies and green peppers by adding baby shrimps. This is a fantastic banchan (side dish) that enhances your meals!
Main Ingredients- Garlic: 1 handful (about 20-30 cloves, whole cloves)
- Korean Green Peppers (Kkwari Gochu): 150g (approx. 15-20 peppers)
- Low-sodium Dried Anchovies: 70g (adjust amount to your preference)
- Baby Shrimps (dried): 1 handful (approx. 20-30g)
Cooking Instructions
Step 1
First, peel the garlic and slice it thinly. Remove the stems from the green peppers, wash them thoroughly, and then chop them into bite-sized pieces (about 2-3 cm). (Tip: Using slightly spicy Korean green peppers will add more flavor. Peppers that have been frozen can also be used.)
Step 2
When making stir-fried anchovies, it’s best to use low-sodium dried anchovies. They are less salty, making it easier to adjust the soy sauce amount and highlight the anchovies’ natural umami.
Step 3
The special touch in this recipe is adding savory baby shrimps! Combining anchovies and shrimps creates a nutrient-rich side dish packed with calcium and protein. Aim for about 30% baby shrimps relative to the anchovies; too many might make the final dish look a bit messy.
Step 4
Before stir-frying, gently toast the dried anchovies and baby shrimps in a dry pan over low heat. This helps eliminate any fishy smell and enhances their crispiness. Continue toasting until the anchovies are firm and lightly golden brown, but be careful not to burn them. (For extra crispiness, you can lightly fry the anchovies in oil beforehand.) After toasting, strain them through a sieve to remove any powder.
Step 5
Heat a pan with a generous amount of cooking oil. Add the sliced garlic and chopped green peppers and stir-fry. Cook until the garlic releases its aroma and the green peppers are slightly tender. (Tip: If you love garlic, add a good handful of whole garlic cloves. Garlic significantly enhances the flavor of anchovy stir-fries. It’s good to use slightly more green peppers than garlic.)
Step 6
Once the garlic and green peppers have released their fragrance into the oil, add the pre-toasted dried anchovies and baby shrimps. Stir-fry together briefly. It’s important to add the anchovies when the garlic is almost cooked. Since the anchovies were pre-toasted, avoid overcooking to prevent burning.
Step 7
Now it’s time for seasoning. Since we’re using low-sodium anchovies, add 2 tablespoons of soy sauce and 0.5 tablespoon of cooking wine. (If your anchovies are quite salty, reduce or omit the soy sauce.) Stir-fry quickly to coat the ingredients evenly with the sauce. The key is to cook until there’s no remaining moisture in the pan.
Step 8
Turn off the heat, then add 1-1.5 tablespoons of oligosaccharide (or corn syrup, maple syrup). Stir gently using the residual heat to coat the ingredients. (Tip: Adding oligosaccharide and cooking over high heat for too long can make the dish harden quickly when refrigerated. Always turn off the heat and use the residual heat to coat everything like a glaze. If you don’t have oligosaccharide, maple syrup can be used for a mild sweetness.)
Step 9
Finally, drizzle in about 1 teaspoon of sesame oil to enhance the savory aroma.
Step 10
Sprinkle with toasted sesame seeds to finish. Stir-fried anchovies taste best right after they’re made! Enjoy them with a bowl of warm rice.
