Chilli-fried dried anchovies and peanuts

Chilli-fried dried anchovies and peanuts

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
100g dried anchovies
120g raw, skinned peanuts
2--3 long red chillies, finely sliced
3 garlic cloves, finely sliced
3 spring onions, finely sliced
1 tablespoon clear rice wine

Method

  1. Fill a wok one-third full of oil and heat to 180°C, or until a cube of bread dropped into the oil turns deep golden in 15 seconds. Add the anchovies and fry for 2–3 minutes, or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Add the peanuts to the oil and fry for about 3 minutes, or until golden, then remove and drain on paper towel.
  2. Pour off all but 2 tablespoons of oil from the wok. Return the wok to a medium heat, add the chillies, garlic and spring onions and stir-fry for 30 seconds, then add the rice wine. Return the anchovies and peanuts to the wok and toss to combine well. Serve hot or at room temperature.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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