• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 500ml oil, for deep frying
  • 500g (4-6) potatoes, skinned and cut into long wedges
  • 50g dried anchovies (ikan bilis), centre bone removed
  • {Spice paste}:
  • 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

Instructions

  1. Heat oil in a wok to deep fry the potatoes until golden and cooked through. Drain on paper towels.
  2. In the remaining oil, deep fry the anchovies until golden and crisp. Drain on paper towels.
  3. 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.
  4. 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.
  5. 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.
  6. Serve as a snack or with rice.

You may also like

Featured Video Play Icon
30 mins 4 People
10 mins 2 People

Black and White Fungus Salad Appetizer, Desserts

Amy Beh By

Leave a Reply

Your email address will not be published. Required fields are marked *