Ikan bilis sambal with cucumber and peanuts

AT A GLANCE

  • Serves 4 people

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.

  • 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
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.

Topics:

SHALLOTS, SNACK, GINGER, MALAYSIAN, DRINK SUGGESTION, SEAFOOD, PEANUTS, SUMMER, CHILLIES, GARLIC, ANCHOVIES, FAST

Recipe:

ALICE STOREY

Photography:

CHRIS CHEN

Styling:

CLAIRE DELMAR AND ALICE STOREY

Drinking Suggestion:

TIGER BEER. , suggested by MAX ALLEN

FEATURED IN

Feb 2014

Feb 2014

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