Spicy Ginger-Chile Crisped Anchovies

1. Rinse and Dry Anchovies

Take your dried anchovies and give them a good rinse under cold water. Pat them dry with a paper towel and let them air-dry completely. This step is crucial to ensure they fry up nice and crisp.

2. Prepare Chiles

Break the dried red chiles into smaller pieces, discarding the seeds and stems. Soak these pieces in hot water for about 10 minutes, then drain and mince them finely.

3. Heat Oil

Pour 2 to 3 cups of peanut oil into a wok, deep fryer, or a deep pot, and heat it to 350°F. You can check if the oil is ready by dipping a wooden chopstick into it; if bubbles form around the chopstick, the oil is hot enough.

4. Fry Anchovies

Once the oil is hot, carefully add the dried anchovies and fry them for about a minute, until they turn crisp and change color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain any excess oil.

5. Stir-Fry Aromatics

Pour off most of the oil from the wok, leaving about a scant tablespoon. Heat the remaining oil over medium-high heat, then add the thinly sliced garlic and the ginger matchsticks. Stir-fry these aromatics until the garlic turns a lovely golden color.

6. Add Chiles and Combine

Add the minced chiles to the wok and stir-fry for about 10 seconds, just enough to release their spicy fragrance. Finally, return the crisped anchovies to the wok and stir everything together for about 30 seconds, ensuring the anchovies are well-coated with the fragrant garlic, ginger, and chiles.