I love having a supply of fried anchovies on hand. I put them out as a snack or at mealtime as a little side condiment. They keep well for several weeks if stored, once completely cooled, in a well-sealed glass jar.
Rinse the anchovies, pat dry, and set aside to air-dry.
Break the chiles in half, discard the seeds and stems, and place in a bowl with hot water to cover. Let soak for 10 minutes to soften, then drain, mince, and set aside.
Pour the oil into a stable wok or a deep fryer or deep pot; you want the oil to be about
If you used a wok, pour off all but a scant tablespoon of the oil and heat over medium-high heat. If you used another arrangement, place a wok or heavy skillet over medium-high heat and add a scant tablespoon (a little more if using a skillet) of the anchovy-frying oil. Toss in the garlic and ginger and stir-fry briefly, until the garlic starts to turn golden; then add the chiles and stir-fry for another 10 seconds or so. Add the anchovies and stir for about 30 seconds.
Transfer to a bowl. Serve hot or at room temperature.
© 2012 All rights reserved. Published by Workman Publishing.