Chili Peanuts With Anchovies

1. 1

   In a small saute pan, heat 1 tablespoon oil over medium-high heat.

2. 2

   Add anchovies, and fry until crisp but not browned, 1 to 2 minutes.

3. 3

   Remove to a small bowl.

4. 4

   Drain chilies.

5. 5

   In a mortar, combine chilies and shallot and pound together with a pestle.

6. 6

   In a wok or medium saute pan, heat remaining oil over medium heat.

7. 7

   Add chili mixture, salt and sugar, and saute for 1 minute.

8. 8

   Increase heat to medium-high, and add peanuts and anchovies.

9. 9

   Fry for 3 minutes, stirring constantly.

10. 10

    Remove to a bowl, and serve.

11. 11

    Peanuts can be stored in a tightly closed jar in refrigerator for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.