Servings: 6 servings
Calories: 109kcal
Ingredients
- 1 1/2 cups small dried anchovies (about 3 ounces)
- 1/3 cup sliced almonds
- 1 tablespoon avocado oil
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 2 tablespoons allulose
- 1 tablespoon water
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Put the anchovies in a dry skillet over medium-low heat and toast, stirring, for 2 to 3 minutes until crisp and fragrant. Shake them in a sieve to remove any dust and loose bits.
- Toast the almonds in the same pan for 2 minutes until golden. Set aside with the anchovies.
- Heat the avocado oil over low heat, add the garlic and cook for 30 seconds. Add the soy sauce, allulose and water and simmer until bubbling and slightly thick, about 1 minute.
- Return the anchovies and almonds to the pan and toss quickly to coat. Turn off the heat.
- Stir in the sesame oil and sesame seeds. Spread on a plate to cool completely so the glaze sets.
Notes
Work on low heat once the sauce goes in; the glaze can scorch quickly. Cooling the anchovies spread out on a plate keeps them crunchy instead of clumping. Store in an airtight container in the fridge for up to 2 weeks.
Chef's Tip: Add a few whole dried red chilies or a teaspoon of gochugaru with the garlic for a spicy version.
Keto Swap: Korean cooks use mulyeot (rice syrup) or corn syrup for the shiny glaze. Allulose is the best keto replacement because it thickens and caramelizes like real syrup.
Success Tip: Kids who are wary of fish often love these as a crunchy snack. Serve them with cauliflower rice or straight from the bowl.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 109kcal | Protein: 10g | Fat: 7g | Fiber: 0.8g
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