Crispy Dried Anchovies
Utilizing the natural savory and salty profile of dried anchovies and dried akiami paste shrimp, this dish is stir-fried with brown sugar and black vinegar to create a perfect balance of salty and sweet. It becomes even crispier and more delicious after being chilled, making it an excellent snack for drinks or a flavorful side dish for rice.
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🍳 Cooking Flow
Soak dried anchovies in water and rice wine for 20 minutes, then rinse and drain well. → In a pan with oil, stir-fry the anchovies over low heat until they bubble and turn crispy. → Add dried shrimp and dried chili peppers, stir-frying slowly until crispy and golden. → Add brown sugar and black vinegar, stir-frying until well combined. → Sprinkle in white sesame seeds and the second portion of brown sugar, toss quickly, and remove from heat.
Cooking Steps
Brief Cooking Order
Soak dried anchovies in water and rice wine for 20 minutes, then rinse and drain well. → In a pan with oil, stir-fry the anchovies over low heat until they bubble and turn crispy. → Add dried shrimp and dried chili peppers, stir-frying slowly until crispy and golden. → Add brown sugar and black vinegar, stir-frying until well combined. → Sprinkle in white sesame seeds and the second portion of brown sugar, toss quickly, and remove from heat.
Introduction
Utilizing the natural savory and salty profile of dried anchovies and dried akiami paste shrimp, this dish is stir-fried with brown sugar and black vinegar to create a perfect balance of salty and sweet. It becomes even crispier and more delicious after being chilled, making it an excellent snack for drinks or a flavorful side dish for rice.
Step 1
Place the medium-sized dried anchovies in a bowl, add water and rice wine, and soak for about 20 minutes to remove odors and soften them.
Step 2
Drain the soaking water, rinse 2 to 3 times with clean water, and drain thoroughly before use.
Step 3
Pour a generous amount of cooking oil (about 3 tablespoons) into a pan, add the dried anchovies, and stir-fry slowly over low heat until they bubble and turn crispy.
Step 4
Add the dried akiami paste shrimp and continue to stir-fry slowly over low heat.
Step 5
Add the dried chili pepper segments and stir-fry until the shrimp are colored and crispy.
Ingredients List
Important Notes
Use medium-sized dried anchovies; soaking them in water and rice wine before stir-frying helps reduce excessive saltiness and fishy odors. 💡
You must stir-fry slowly over low heat throughout the process to prevent the anchovies and dried shrimp from burning or turning bitter. ⚠️
The ingredients are already naturally salty, so there is no need to add extra salt. 🍴
Adding a second portion of brown sugar right before removing from heat preserves some undissolved sugar crystals for a satisfying crunch and added complexity. ✨
Cool the dish completely and store it in the refrigerator; the texture will become even crispier and more delicious when chilled. 🍳
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