Rinse the dried baby anchovies.

Soak anchovies in water to cover while preparing other ingredients.

Mince the shallots.

Mince the garlic cloves.

Peel and mince or grate fresh ginger.

Stem, seed, and mince the small fresh chile.

Alternatively, measure out hot red pepper flakes.

Coat the bottom of a medium skillet with corn, grapeseed, or other neutral oil.

Heat the oil over medium-high heat until a wisp of smoke appears.

Add the shallots, garlic, ginger, and chile to the skillet.

Cook, stirring occasionally, until fragrant, just 15 to 30 seconds.

Add the anchovies to the skillet.

Continue to cook and stir until light brown and crisp, less than 5 minutes.

Add the sugar and salt to the skillet.

Stir once or twice to combine.

Remove the anchovies from the skillet.

Drain the anchovies on paper towels.

Serve immediately or within an hour.