Like the nut and bean preparations on pages 27–28, these savory crisp snacks from Southeast Asia (closely related to the similar recipe from Korea that follows) can be eaten out of hand. Also like them, they’re great with beer. Though unfamiliar to some people, they’re instantly liked by most. (You can buy dried baby anchovies—described on page 25—at most Asian, and some Latin, markets.) In Thailand, they’re sometimes tossed with Fried Peanuts (page 27), a lovely little combo.
Recipe information
Yield
makes 6 servings as a snack or side dish
Ingredients
Preparation
Step 1
Rinse the anchovies, then soak them in water to cover while you prepare the other ingredients.
Step 2
Coat the bottom of a medium skillet with the oil and heat over medium-high heat until a wisp of smoke appears. Add the shallots, garlic, ginger, and chile and cook, stirring occasionally, until fragrant, just 15 to 30 seconds.
Step 3
Add the anchovies and continue to cook and stir until light brown and crisp, less than 5 minutes. Add the sugar and salt and stir once or twice. Remove the anchovies, drain on paper towels, and serve immediately or within an hour.
