We're so used to nuts as a savoury snack on their own that westerners don't often think too far outside the box when it comes to combining them with other things beyond the high-carb things we put in tsnack mixes like dried fruit, crackers, M&Ms, etc. This snack mix combines peanuts with anchovies, adding a lovely umami flavour, crispy texture to go with the crunchy nuts, along with a healthy dose of omega-3 fats to boost the nutritional profile. This pan-fried anchovies and peanuts uses tamari soy sauce, rice vinegar and the Japanese spice blend shichimi togarashi to bring everything together into an spicy, sour, sweet snack mix with Asian flair.
Keto Pan-fried Anchovies and Peanuts with Shichimi Togarshi
- 1 cup organic raw peanuts
- 1 cup dried salted anchovies, packed
- 1 tablespoon avocado oil
- 1 tablespoon keto maple syrup (or preferred maple-flavoured sweetener)
- 1 tablespoon gluten-free tamari soy sauce
- 1½ tablespoons unsweetened rice vinegar
- 1-1½ teaspoons shichimi togarashi (*to taste)
- ¼ teaspoon fine sea salt,
- White pepper, to taste
Directions:
In a small bowl, combine sweetener, tamari soy sauce, and rice vinegar. Heat Oil in a frying pan over low heat, and cook the peanuts until golden and crunchy, adding the anchovies after 2-3 minutes.
Add the sauce mixture, stir to combine, and remove from heat. The sauce will thicken with the remaining heat. Add in shichimi togarashi, salt and white pepper and toss to combine. Allow to cool completely before putting into an airtight jar to store.
Did you make this keto pan-fried anchovies and peanuts with shichimi togarashi recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
