Thursday, May 13, 2010
Crispy Anchovies in Honey Lemon Sauce
250g split and cleaned anchovies
1 cup tapioca flour
1 tbsp sesame oil
4 dried chillies, cut into sections
1 onion, halved and sliced thinly
6 bird's eyes chillies, chopped
2 calamansi limes, squeezed for joice
3 tbsp honey
2 tbsp water
1 tbsp fish sauce
Rinse anchovies and soak for 10-15 minutes. Drain dry in a plastic colander then pat completely dry with several layers of kitchen paper towels. Toss in tapioca flour.
Heat some oil in a wok. Shake off excess tapioca flour from the anchovies and deep fry until golden brown and crispy. Dish out and drain from oil.
Heat the sesame oil in a clean wok, fry dried chillies, onion and bird's eyes chillies for a while. Combine lime juice, honey, water and fish sauce and add to the pan: bring to a boil until mixture turns frothy and thick. Return prefried anchovies to the honey sauce. Stir-fry briskly until well combined. Dish out and serve.