67min 4 ppl
Ikan Bilis Peanuts
25 minutes
4 people
Medium31–60 min or 7–12 steps
25 min · 7 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 12g
Carbs 10g
Fats 21g
About this dish
Crisp-fried dried anchovies and peanuts tossed together while hot, a salty-sweet crunch that turns up beside nasi lemak or on its own as a snack.
Allergy Info
Peanuts, Fish
Diet Info
Pescatarian
Ingredients
Fish & Seafood
- Dried anchoviesheads and guts removed, rinsed and dried100 g
Dried Goods
- Peanutsraw, skin on150 g
- Sugar1 tsp
Spices & Seasonings
- Fine sea salt0.5 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying400 ml
Utensils
- Wok
- Slotted spoon
- Mixing bowl
Method
1
Pat the dried anchovies completely dry with kitchen paper so they crisp rather than spit in the oil.
Approx. 5 minutes
2
Pour the oil into a wok and heat to 160°C over medium heat.
Approx. 5 minutes
3
Fry the peanuts first, stirring constantly, for 4 minutes until golden, then lift out with a slotted spoon onto kitchen paper.
Approx. 4 minutes
4
Fry the dried anchovies in the same oil for 2 to 3 minutes, stirring gently, until crisp and golden.
Approx. 3 minutes
5
Lift the anchovies out with the slotted spoon and drain well on fresh kitchen paper.
Approx. 2 minutes
6
While both are still warm, toss the anchovies and peanuts together with the sugar and salt in a mixing bowl until evenly coated.
Approx. 3 minutes
7
Spread out on a tray to cool completely so the mixture stays crisp before serving or storing.
Approx. 3 minutes
