Ingredients

  • 2 tablespoons peanut oil
  • ½ cup dried anchovies or silverfish (ikan bilis), heads removed
  • 4 dried red chilies, soaked in water for 10 minutes
  • 1 shallot, finely sliced
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • ¾ cup unsalted roasted peanuts, skin on
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      245 calories; 20 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 8 grams protein; 2 milligrams cholesterol; 403 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 snack-size servings

Preparation

  1. In a small saute pan, heat 1 tablespoon oil over medium-high heat. Add anchovies, and fry until crisp but not browned, 1 to 2 minutes. Remove to a small bowl.
  2. Drain chilies. In a mortar, combine chilies and shallot and pound together with a pestle.
  3. In a wok or medium saute pan, heat remaining oil over medium heat. Add chili mixture, salt and sugar, and saute for 1 minute. Increase heat to medium-high, and add peanuts and anchovies. Fry for 3 minutes, stirring constantly. Remove to a bowl, and serve. Peanuts can be stored in a tightly closed jar in refrigerator for up to 3 weeks.

Dining and Cooking