Ikan bilis sambal with cucumber and peanuts


This dish of fried crisp dried anchovies was inspired by a recipe from GT contributor and Asian food expert Tony Tan. They make a great snack with beer.

You'll need

140 gm (1½ cups) ikan bilis, soaked in cold water for 5 minutes (see note) 2 long red chillies, chopped 3 shallots, chopped 3 garlic cloves, chopped 1 tsp finely grated ginger ½ tsp shrimp paste For shallow-frying: vegetable oil 140 gm (1 cup) peanuts, in their skins 1 tbsp caster sugar To serve: lime wedges, coriander and wedges of cabbage

Method

  • 01
  • Preheat oven to 160C. Drain ikan bilis, spread on a tray and bake until golden (8-10 minutes).
  • 02
  • Meanwhile, process chillies, shallot, garlic, ginger and shrimp paste in a food processor until smooth.
  • 03
  • Heat oil in a wok over high heat until hot, add peanuts and cook until golden (1-2 mintues). Transfer to a tray lined with absorbent paper with a slotted spoon and set aside. Fry ikan bilis until crisp (1 minute). Transfer to a tray lined with absorbent paper and set aside.
  • 04
  • Pour out oil leaving 40ml in wok, add reserved chilli paste and fry until it deepens in colour (3-4 minutes). Stir in sugar, then add ikan bilis and peanuts and serve with cucumber and cabbage.

Note Ikan bilis, small dried anchovies, are available from select Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Tiger beer.

Featured in

Feb 2014

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