Method :
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Soak anchovies in warm water for about 30
minutes to rehydrate and remove some of the saltiness.
-
Drain anchovies on paper towels.
-
Put anchovies in a bowl and mash with the
dark brown sugar or palm sugar.
-
In a bowl, combine flour, corn flour,
salt, pepper and baking powder.
-
Coat the anchovies in the corn flour
mixture. Dip in eggs then coat them again the corn flour mixture.
-
Heat oil in a wok and fry the anchovies in
batches until coating turns golden brown and anchovies are crunchy,
about 1-2 minutes.
-
Remove each batch from wok and drain on
paper towels before serving.
Tips : Buy cleaned anchovies which have
had the head and dark intestinal tract removed; otherwise, snap off the
heads and flick out the intestinal tract with the point of a sharp knife
for each fish.
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