Name: Ikan bilis sambal with cucumber and peanuts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ikan bilis sambal with cucumber and peanuts

Australian Gourmet Traveller recipe for ikan bilis sambal with cucumber and peanuts.

Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

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

Main

1.Preheat oven to 160C. Drain ikan bilis, spread on a tray and bake until golden (8-10 minutes).

2.Meanwhile, process chillies, shallot, garlic, ginger and shrimp paste in a food processor until smooth.

3.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.

4.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.
Drink Suggestion: Tiger beer. Drink suggestion by Max Allen
Notes