How to make fragrant vegetarian stir-fried anchovies with lemongrass and chili for a more diverse meal

How to make Vegetarian Fried Anchovies with Lemongrass and Chili

• 1

  Prepare the ingredients

  For the banana flower, take the young bananas out from the flower, then separate each young banana.

  Chop the lemongrass finely.

  Slice the chili.

  

  
• 2

  Mix the flour

  Add 4 tablespoons of flour to a bowl, add 1 teaspoon of seasoning powder, then add 4 tablespoons of water, stir well until the mixture reaches a thick consistency.

  Tip: If you want a crunchier outer layer, add 1 tablespoon of lemon juice when mixing the flour.

  

  
• 3

  Mix the banana flower

  Add the banana flower to the bowl of flour, mix well, then let it sit for 15 minutes before frying.

  

  
• 4

  Fry anchovies

  You heat a pan or pot on the stove until hot, add 2 cups of cooking oil, when the oil is hot, you fry the anchovies immersed in oil over medium heat until golden brown on both sides. When the anchovies are golden, you take them out to drain the oil.

  Tips for frying crispy and delicious anchovies:

  • To prevent the anchovies from sticking to the pan, add them when the oil is just boiling, not when the oil is too hot or not hot enough.
  • Fry in moderate quantities, not too much to avoid reducing the oil temperature, which can make the anchovies not crispy and may stick together.
  • If the anchovies stick to the pan, turn off the heat, tilt the oil to one side, and wait for the pan to cool down, then the anchovies will come off on their own.

  

  
• 5

  Prepare the sauce

  You put 1 tablespoon of chili sauce into a bowl, add 4 teaspoons of soy sauce, 1 teaspoon of vegetarian seasoning, 2 teaspoons of sugar, and stir well until the sugar dissolves.

  

  
• 6

  Fish sauce

  You place a pan on the stove, wait for it to heat up, then add 2 tablespoons of cooking oil and sauté 1 part of lemongrass until fragrant, when the lemongrass is fragrant, add the sauce and bring to a boil, then add the fried anchovies, add the remaining lemongrass, sliced chili, and stir evenly for about 2 minutes, then turn off the heat and serve on a plate.

  Note: During the stirring process, be gentle; otherwise, the anchovies will break apart.

  

  

  

  
• 7

  Final Product

  Crispy anchovies on the outside, chewy and soft on the inside, fragrant with lemongrass and a spicy kick. You can enjoy it with hot rice or baguette, along with cucumber, fresh herbs, or pickled vegetables, all of which are delicious.