Light Bites Recipes - Fried Dried Anchovies with Peanuts Recipe

Ingredients

• 4 shallots, chopped

• 2 garlic cloves, chopped

• 4 dried red chilies, soaked in warm water until soft, seeded and chopped

• 30ml/2 tbsp tamarind pulp, soaked in 150ml/2/3 cup water until soft

• vegetable oil, for deep-frying

• 115g/4oz/1 cup peanuts

• 200g/7oz dried anchovies, heads removed, washed and drained

• 30ml/2 tbsp sugar

• bread or rice, to serve

Serves 4

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Method:

1. Using a mortar and pestle or food processor, grind the shallots, garlic and chilies to a coarse paste.

2. Squeeze the tamarind pulp to help soften it in the water and press it through a sieve (strainer). Measure out 120ml/1/2 cup of the tamarind water.

3. Heat enough oil for deep-frying in a wok. Lower the heat and deep-fry the peanuts in a wire basket, until they color. Drain them well on kitchen paper.

4. Add the anchovies to the oil and deep-fry until brown and crisp. Drain the anchovies on kitchen paper.

5. Pour out most of the oil from the wok, reserving 30ml/2 tbsp. Stir in the spice paste and fry. Add the sugar, anchovies and peanuts.

6. Gradually stir in the tamarind water, so the mixture remains dry. Serve hot or cold with bread or rice.

Note: The Malays and Peranakans love fried dried anchovies. Generally, they are served as a snack with bread or as an accompaniment to coconut rice. The Malays also enjoy them with rice porridge, for breakfast.

Cook's Tip: Fresh chilies can be used instead of dried. Remove the skins by placing them under a hot grill (broiler) until the skins blacken and can be pulled off. Discard the seeds.