Sunday 30 December 2012

Hot & Spicy Potato Wedges With Anchovies 辣马铃薯江鱼仔

Hot & Spicy Potato Wedges With Anchovies 辣马铃薯江鱼仔

Hot & spicy potato wedges with anchovies

This dish can be eaten together with rice. As a snack, it goes very well with cold beer. 


400g ( 4 medium-size ) potatoes, skinned and cut into wedges
50g dried anchovies
40g dried shrimps, soaked in water, drained and coarsely chopped
500ml oil for deep-frying
1 tbsp sugar
a pinch of salt

Spice Ingredients


7 shallots, finely chopped
4 pips garlic, finely chopped
100g chili paste

Top : a packet of chili paste
Bottom left : anchovies. Middle : dried shrimps. Right : garlic and shallots

 Deep-fried anchovies

Deep-fried potato wedges



1.  Heat oil in a wok and deep-fry the potato wedges until golden brown. Drain on paper towel.
2.  In the remaining oil, deep-fry the anchovies until golden brown and crispy. Drain on paper towel.
3.  Remove the remaining oil leaving only 3 tbsp oil in the wok. Saute the chopped shallots and garlic until fragrant. Add in the chili paste and stir-fry for 3 minutes.
4.  Add in the chopped dried shrimps and fry further for about 3 minutes. Reduce fire to low and continue frying the paste for a further 5 to 6 minutes until very fragrant.
5.  Add in a pinch of salt and 1 tbsp of sugar.
6.  Add in the deep-fried potato wedges and deep-fried anchovies to the paste and mix until well blended with the spice paste.
7.  Dish up and serve.



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