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Sweet and spicy fish nibbles with peanuts Recipe

Sweet and spicy fish nibbles with peanuts Recipe

Sweet and spicy fish nibbles with peanuts Recipe

Roasting peanuts have a nutty, caramelised aroma. When combined with fried baby anchovies and then tossed with a sugary syrup, they create a unique aroma. These sugared nibbles go very well with the malty sweetness and floral aromas of beer hops, and are a popular accompaniment to beer served in clubs and good restaurants all over Malaysia and Singapore.

Ingredients :

    • 250 g (2 cups) dried baby anchovies (Ikan bilis) or whitebait, heads and veins removed, rinsed and drained
    • 2 teaspoons rice flour, for dusting
    • 11/2 cups (375 ml) oil, to shallow-fry
    • 1-2 teaspoons ground red pepper, or to taste
    • 1 teaspooon thick sweet soy sauce (kecap manis)
    • 200 g (1 cup) dry-roasted unsalted peanuts

SUGAR SYRUP

    • 50 g (1/4 cup) sugar
    • 1/4 cup (60 ml) water

Method :

    1. Dust the dried anchovies with the rice flour. Heat the oil in a wok until very hot—it is ready when bubbles form around a skewer dipped in it. Fry the anchovies over medium heat until golden brown and crispy, about 1 minute. Remove them from the oil and drain on paper towels.
    2. Make the Sugar Syrup by combining the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Allow it to boil and simmer uncovered for about 1 minute to thicken the syrup slightly. Remove the Syrup from the heat, pour it into a clean wok and heat over medium heat. When the Sugar Syrup bubbles, add the fried anchovies, ground red pepper and sweet thick soy sauce, and toss well to coat the anchovies with the syrup. Stir in the peanuts and remove from the heat.

SERVES : 4–6  
PREPARATION TIME : 30 mins
COOKING TIME : 10 mins