Honey-Glazed Dried Anchovies with Peanuts
ID: 8e73ed71...
This non-fried recipe for honey-glazed dried anchovies uses a slow stir-fry method over medium heat to achieve a crispy texture. They are coated in a sweet honey glaze and mixed with crunchy peanuts and turbinado sugar for a gritty, multi-layered texture. It is a perfect choice as a side dish, a topping for congee, or a snack.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Soak the dried anchovies in rice wine water for 15 minutes, then drain. Mince the garlic. → Heat oil in a pan, stir-fry the anchovies until the moisture evaporates, then add garlic and dried chili peppers, stir-frying until fragrant before setting aside to cool. → Add rock sugar and water to the pan and simmer until the syrup bubbles become fine and thick. → Add the anchovies, lemon juice, and sesame seeds, stir-frying over low heat to coat evenly with the glaze, then remove and let cool completely. → Once fully cooled, toss in the peanuts and turbinado sugar until evenly combined.
Cooking Steps
Brief Cooking Order
Soak the dried anchovies in rice wine water for 15 minutes, then drain. Mince the garlic. → Heat oil in a pan, stir-fry the anchovies until the moisture evaporates, then add garlic and dried chili peppers, stir-frying until fragrant before setting aside to cool. → Add rock sugar and water to the pan and simmer until the syrup bubbles become fine and thick. → Add the anchovies, lemon juice, and sesame seeds, stir-frying over low heat to coat evenly with the glaze, then remove and let cool completely. → Once fully cooled, toss in the peanuts and turbinado sugar until evenly combined.
Introduction
This non-fried recipe for honey-glazed dried anchovies uses a slow stir-fry method over medium heat to achieve a crispy texture. They are coated in a sweet honey glaze and mixed with crunchy peanuts and turbinado sugar for a gritty, multi-layered texture. It is a perfect choice as a side dish, a topping for congee, or a snack.
Step 1
Place 120g of dried anchovies into a bowl, add 600cc of water and 2 tablespoons of rice wine, stir gently to clean, and soak for 15 minutes to remove fishiness and reduce salt.
Step 2
After soaking, lift the anchovies out and use a strainer to drain thoroughly.
Step 3
Flatten 30g of garlic, remove the skins and ends, and mince finely.
Step 4
Heat a pan with 2 tablespoons of oil. Heat on high for 10 seconds, then switch to medium heat, add the drained anchovies, and stir-fry for about 1 minute until moisture has evaporated and you hear crackling sounds.
Step 5
Add the minced garlic and continue stir-frying over medium heat for about 4 minutes until the garlic is fragrant and the anchovies turn slightly golden.
Ingredients List
Important Notes
Choose dried anchovies that are 2-3 cm in length; the color should be a natural pale pinkish-beige. A more intact appearance indicates better quality. 💡
Soaking in water and rice wine helps reduce saltiness and remove fishy odors, but do not exceed 15 minutes to avoid loss of flavor or the fish becoming too soft. ⚠️
Do not over-stir when frying the anchovies; use a tossing or folding motion to prevent the fish from breaking or crumbling. 🍳
Adding lemon juice helps enhance the flavor and balances the sweetness. ✨
The most important secret: Peanuts and turbinado sugar must only be added after the anchovies have "completely cooled down." If added while hot, the heat of the syrup will make the peanuts absorb moisture and soften. Adding the sugar at the end without heating ensures a gritty, crunchy texture. 🏁
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...