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1
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2
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5
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Smelts (1)
Rice Flour
Salt
-- Dip (2)
Garlic
Chilis, Thai (3)
Sugar
Lime Juice
Soy Sauce (4)
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Oil, deep fry
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Prep (15 to 45 min - see
Note-5)
- Prepare SMELTS as desired (see
Note-1). Dry them on paper towels if needed.
- Mix Rice Flour with Salt. I usually run the salt to
powder in a spice grinder so it blends better with the flour.
- Crush GARLIC and chop fine. Chop CHILIS fine. Place
in a mortar along with Sugar and pound to a paste.
- Squeeze LIME JUICE and mix all Dip items.
Run (about 20 min)
- Pour Flour mix onto a plate.
- Bring Oil to a frying temperature, about 370°F/190°C.
A skillet with about 1/4 inch of oil works best as it has plenty of
room so the smelts aren't crowded.
- Roll Smelts in Flour mix to coat lightly, shaking off
excess flour.
- Working in batches so they aren't crowded, fry Smelts until
light golden (rice flour doesn't brown very dark). You will notice a
sudden decrease in the amount of bubbling. This indicates they are
about cooked through, so now you need only be concerned with color
and crispness. Drain on paper towels.
- Serve fried Smelts immediately with the Dip. They
are best served warm, but they can be refreshed in a moderately
hot oven.
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