Ikan bilis with peanuts

Gourmet~Traveller

Cuisine: Malaysian

Serves: 4

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By Tony Tan

Ingredients

180 gm (2 cups) ikan bilis (see note)
Vegetable oil for deep-frying, plus 2 tbsp extra
140 gm (1 cup) raw peanuts
1 onion, coarsely chopped
2 long red chillies, coarsely chopped
2 tsp sugar

Preparation method

Serves 4

Prep time 15 mins, cook 30 mins

Preheat oven to 100C. Rinse ikan bilis under cold water, drain, spread on an oven tray and roast until dry and crisp (8-10 minutes).

Preheat oil in a deep-fryer or deep-sided saucepan to 140C. Deep-fry ikan bilis in batches, stirring frequently, until crisp and golden (3-4 minutes). Drain on absorbent paper, set aside.

Add peanuts to oil and cook until golden and crisp (4-5 minutes), drain on absorbent paper and set aside.

Process onion and chilli in a food processor to a smooth paste. Heat extra oil in a frying pan over medium-high heat, add onion paste, stir occasionally until fragrant (4-5 minutes). Add ikan bilis, peanuts and sugar, season to taste with sea salt. Cook for another minute, cool to room temperature and serve.

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