500g (4-6) potatoes, skinned and cut into long wedges
50g dried anchovies (ikan bilis), centre bone removed
30g (about 3 tablespoons) dried shrimps, soaked and chopped or coarsely pounded
6-8 shallots, peeled and finely chopped or coarsely pounded
2-3 cloves garlic, peeled and chopped or coarsely pounded
100g chilli paste (cili boh)
1 tablespoon sugar, or to taste
1/8 teaspoon salt, or to taste
Heat oil in a wok to deep fry the potatoes until golden and cooked through. Drain on paper towels.
In the remaining oil, deep fry the anchovies until golden and crisp. Drain on paper towels.
Heat about 3 tablespoons oil (can use leftover oil) in a frying pan or wok to fry the dried shrimps until aromatic, about 1 minute. Dish out.
In the remaining oil (add more oil if necessary), sauté the garlic and shallot until aromatic. Add the chilli paste and sauté until fragrant, about 10 minutes. Add the dried shrimps and season to taste with salt, if necessary.
Add the fried anchovies and potato wedges and stir to coat them well in the chilli paste, taking care not to break the potato wedges.