Dilis “Dry Anchovies”

20 minutes
to prep

10 minutes
to cook

2-4 servings

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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)!

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