Sunday 5 October 2014

Caramelised Fried Peanut and Anchovy 焦糖炒花生江鱼子

A quick search on the internet and you will find only few information on this dish. Guess this is a hidden gem that not many are aware of. The key ingredient to this dish is actually sugar. Yes, loads of it. As you bite into the crispy peanuts and anchovies, you will be met with a sweet and salty coat of caramel. Thanks to this, the taste is enhanced many fold.


1 cup peanut
1 cup anchovy, briefly washed, drained and dried
1 big onion, sliced
2 tbsp oil
2 tbsp sugar
2 tbsp light soya sauce
1/2  tsp msg (optional)
oil for frying peanut and anchovy

Cooking Instructions

1. Heat oil for frying peanut. Fry in medium high heat. Stir. Remove from heat. Make sure oil is hot when you remove the peanuts.

2. Heat up the oil again. Oil should be hot before putting in the anchovy. This will ensure you have crispy anchovies. Fry until anchovies turn crispy. Remove from fire and sieve off excess oil. Oil that is used for frying anchovies is very dirty. I normally throw the oil afterwards.

3. In another wok/pan. Add 2 tablespoons of oil and sautee onion until caramelised. Add everything else into the wok and mix until sugar dissolves. Remove from fire and serve.

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