核桃花生炒江鱼仔 ~ Crispy Anchovies with Walnuts and Peanuts

 

食谱取自 ： 名食谱@第89期

核桃花生炒江鱼仔

材料:

100g 核桃
130g花生
60g  江鱼仔
2粒 蒜瓣 （ 切片）

调味料 ：

2大匙 酱油
2大匙 麦芽糖
1大匙 砂糖

做法 ：

1．核桃放入烤箱烤至金黄；花生和江鱼仔放入热油中，大火炸至金黄香脆，捞起，沥除油份。

2．锅里烧热1大匙食油，慢火爆香蒜片，加入烤过的核桃以及炸过的花生和江鱼仔，快速兜炒片刻。

3．加入酱油和麦芽糖用大火炒均匀，熄火，加砂糖拌炒至糖溶化为止，即可上桌。

Recipe source : Famous Cuicine @ No .89

Crispy Anchovies with Walnuts and Peanuts

Ingredients :

100g walnuts
130g peanuts
60g dried anchovies
2 garlic cloves ( sliced )

Seasoning  :

2tbsp soy sauce
2tbsp malt sugar
1tbsp caster sugar

Method :
1. Toast walnut in a pre-heated oven until golden brown . Deep-fry peanuts and anchovies in hot oilover high heat until golden in colour and crispy . Dish out and drain .

2. Heat 1tbsp cooking oil in the hot wok to sauté garlic over low heat until fragrant. Add toasted walnuts , peanuts and anchovies , stir-fry briskly until well combined .

3. Add light soy sauce and malt sugar , stirring constantly over high heat . Flame out  , add sugar and toss until sugar is completely dissolved . Dish out and serve hot .