Chili Peanuts With Anchovies

Name: Chili Peanuts With Anchovies
Total time: 10 min
Yield: 4 snack-size servings
Cuisine: asian
Ingredients: 2 tablespoons peanut oil; 1/2 cup dried anchovies or silverfish (ikan bilis), heads removed; 4 dried red chilies, soaked in water for 10 minutes; 1 shallot, finely sliced; 1/2 teaspoon salt; 1 tablespoon sugar; 3/4 cup unsalted roasted peanuts, skin on

Recipe from "The Asian Grocery Store Demystified"

Adapted by Amanda Hesser

Total Time: 10 minutes
Rating: (0)
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Featured in: BY THE BOOK; Lessons on Deciphering an Asian Grocery

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Ingredients

Yield:4 snack-size servings

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

Ingredient Substitution Guide

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Preparation

Step 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.
Step 2
Drain chilies. In a mortar, combine chilies and shallot and pound together with a pestle.
Step 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.