AT A GLANCE
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.
|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.