serves
10-12
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
10-12
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp oil
- 1 clove garlic, minced
- 1 cup (50 g) baby dried anchovies (see Note) (thawed if frozen)
- ½ cup (85 g) roasted unsalted peanuts
- 1 tbsp soy sauce
- 2 tbsp mirin or cooking sake
- 1 tbsp raw sugar
- 2 tsp rice syrup (see Note) or glucose
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Heat a large, non-stick frying pan over medium-low heat, then add oil. Add garlic and sauté gently for a few seconds. Add the dried anchovies and sauté over a gentle heat, making sure the anchovies are well coated with oil, for about 2 minutes or until the dried anchovies are starting to crisp. Remove the anchovies and set aside. In the same pan, add the peanuts and gently pan-fry for about 1 minute or until golden. Set peanuts aside.
In the same pan, add soy sauce, mirin or cooking sake, sugar and syrup and bring to a boil. Simmer for about 1 minute over low heat or until the sauce is syrupy, taking care not to burn the sauce. Add anchovies and peanuts and stir until they are well coated with sauce. Turn off the heat and cool before serving. Stir-fried peanuts and anchovies can be kept in a sealed container, refrigerated for about 5-7 days.
Note
• Small dried anchovies are available at Korean food stores in the freezer section. Rice syrup or glucose is available from selected supermarkets and health food stores.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
