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This dish is served daily by tens of thousands
of small noodle and dumpling shops across Taiwan. As a salty/spicy
snack, it also goes well with an ice-cold beer, or two.
Serves 4 - 6
Ingredients
80 g (3 oz) dried anchovies (4-6 cm length)
100 g (3.5 oz) cooked peanuts (without skins)
2 cups vegetable oil
2 large green or red chillies, sliced
3 cloves garlic, chopped roughly
3 stalks scallions, chopped
1 tablespoon rice wine
Pinch pepper
Method
- Heat oil in a wok to 120 degrees C. (248
F.) and deep fry fish for about 1 minute. Remove and drain.
- Remove
most of oil from wok, leaving just enough for stir-frying.
- Reheat
wok, add chilli peppers, scallions, garlic, and rice wine,
and stir-fry for 2 minutes.
- Add fish and peanuts, stir fry
for 4 or 5 minutes.
Notes:
For a spicier version, add 1 teaspoon of chilli oil or chilli sauce. Some restaurants
have a sweet version. Just add a teaspoon of sugar.
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