Crispy Fried Anchovies

Recipe: Crispy Fried Anchovies酥炸江鱼仔

 

Ingredients

dried anchovies vegetable oil / canola oil / peanut oil pinch of salt sugar

 

Preparation
1. Wash and drain dried anchovies.	2. Heat up a clean frying pan on medium high heat. Keep saute achovies in the hot pan without oil until dry. Remove achovies and set aside.	3. Put oil enough to coat the anchovies into the hot pan. When oil is hot enough, add a pinch of salt. Turn heat to medium. Add the anchovies and toss to coat evenly with oil.
4. Toss occasionally to make sure every surface of each anchovy is brown evenly. Turn off the heat when anchovies turn golden brown.	5. Sprinkle fried anchovies with some sugar and toss evenly. Fish out fried anchovies and let them cool completely on 2 or 3 layers of kitchen towels before keeping them in an air tight container.

Notes

Crispy fried anchovies can keep in air tight container at room temperature for up to a week.

Crispy Fried Shallots

Recipe: Crispy Fried Shallots酥炸葱头仔

Ingredients

shallots vegetable oil / canola oil / peanut oil pinch of salt

Preparation
1. Peel shallots. Wash and dry shallots with a kitchen towel. Cut shallots into thin slices. Carefully pull out and separate each slice and each overlay rings into an individual ring. Discard any sprout. Pat dry shallot rings again with a kitchen towel.	2. Heat up a frying pan on medium high heat. Put oil enough to cover your cut shallots. When oil is hot enough, add a pinch of salt.	3. Turn heat to medium. Add the shallot rings and saute until each ring is coat with oil.
4. Saute occasionally to make sure each surface of a shallot ring is brown evenly. Turn off the heat as soon as the shallots turn golden brown. Do not let shallots to turn too brown or else they will burn easily.	5. Combine 2 - 3 layers of kitchen towel together on a platter. Fish out fried shallots and let them cool completely on the kitchen towels before keeping them in an air tight container.

Notes

Drop an onion ring to the hot oil, oil is considered hot enough when bubbles form all around the onion ring. Crispy fried shallots and shallot oil can keep in separate air tight container at room temperature or refrigerator for up to a week.