Dilis “Dry Anchovies”
20 minutes
to prep
10 minutes
to cook
2-4 servings
About this Recipe
Dilis is a popular street food in the Philippines that takes readily to vegan adaptations. This Filipinx favorite, with its sweet and spicy coating, is often used as a rice topping or simply to snack on with your favorite sawsawan (Filipinx dipping sauce).
Recipe by: Jimel Iglesia of sandoksentient
Photos by: Deborah Svoboda of outoftheshadowsmedia
Ingredients
- 1 banana blossom
- 4 sheets of nori, shredded into flakes
- 2 tablespoons of gochujang or Korean red pepper paste
- 1 cup cornstarch
- 1 cup frying oil
- 2 cups of warm water + ½ cup salt
Step-by-Step Instructions
Step 1
Peel back each layer of the banana blossom until you can find the fronds.
Step 2
Collect all the fronds that are 2+ inches from the banana blossom.
Step 3
Set these in a bowl or heavily salted water for a minimum of 15 minutes.
Step 4
In a bowl, dissolve gochujang paste in ½ cup water, then add the nori and mix thoroughly.
Step 5
After 15 minutes, thoroughly dry the fronds.
Step 6
Coat the fronds in the nori and pepper paste mixture. Dredge them in cornstarch.
Step 7
Shake off any excess cornstarch and repeat until all the fronds are evenly coated.
Step 8
Heat a pan of hot oil over medium-high heat and fry the fronds until golden and crisp.
Step 9
Serve with rice or your favorite sawsawan (Filipinx dipping sauce)!
