Crisp Dried Anchovies

Name: Crisp Dried Anchovies
Yield: makes 6 servings as a snack or side dish
Ingredients: 1/2 cup dried baby anchovies; About 3 tablespoons corn, grapeseed, or other neutral oil; 3 shallots, minced; 3 garlic cloves, minced; 1 tablespoon peeled and minced or grated fresh ginger; 1 small fresh chile, stemmed, seeded, and minced, or 1/2 teaspoon hot red pepper flakes, or to taste; 1 teaspoon sugar; 1/2 teaspoon salt, or to taste

December 14, 2011

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 notes

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