Equipment
Ingredients
Main Components
- 150 g dried anchovies (ikan bilis), peeled and split
- 200 g raw peanuts, skin-on
- 500 ml neutral oil, for frying
Aromatics & Seasoning
- 15 g dried red chilies, deseeded and cut into 2cm lengths
- 3 garlic, thinly sliced
- 20 g white sugar
- 2 g fine sea salt
Nutrition (per serving)
Method
Rinse the dried anchovies thoroughly in cold water to remove excess salt and dust. Drain immediately and pat extremely dry with paper towels or air dry for 10 minutes. Moisture is the enemy of crispiness.
Heat the oil in a wok to 160°C/320°F. Add the raw peanuts. Fry gently, stirring constantly, until they turn light golden brown and the bubbling subsides. Remove with a spider strainer and drain on paper towels.
Increase oil heat to 180°C/350°F. Fry the dried anchovies in batches. They will bubble aggressively at first. Fry until the bubbling almost stops and they are golden and light. Remove and drain.
Turn off the heat but leave the oil warm. Quickly flash-fry the dried chilies and garlic slices for 10-15 seconds until fragrant but not burnt. Remove immediately.
Remove all but 1 tablespoon (15ml) of oil from the wok. Heat over low heat. Add the fried peanuts, anchovies, chilies, and garlic back to the pan. Sprinkle with sugar and salt. Toss continuously for 1-2 minutes until the sugar melts slightly and coats the mixture.
Spread the mixture onto a flat tray lined with baking paper to cool completely. The mixture will crisp up further as it cools.
Chef's Notes
- Grade Matters: Look for 'Ikan Bilis Mata Biru' (Blue Eye Anchovy) from Pangkor or Langkawi for the premium, less salty experience.
- The Cold Start: If you are unsure about frying peanuts, start them in cold oil and bring the heat up together. This ensures the center is cooked before the skin burns.
- Storage: This must be stored in an absolute airtight container with a silica gel packet if possible. Humidity makes the sugar sticky and the fish soft within hours.
Storage
Reheating: Re-crisp in a dry pan or low oven if softened.
