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

Recipe Ingredient

  • 250g split and cleaned anchovies
  • 1 cup tapioca flour
  • 1 tbsp sesame oil
  • 4 dried chillies, cut into sections
  • 1 onion, halved and sliced thinly
  • 6 bird's eye chillies, chopped
  • 2 calamansi limes, squeezed for juice
  • 3 tbsp honey
  • 2 tbsp water
  • 1 tbsp fish sauce


  1. Rinse anchovies and soak for 10-15 minutes. Drain dry in a plastic colander then pat completely dry with several layers of kitchen paper towels. Toss in tapioca flour.
  2. Heat some oil in a wok. Shake off excess tapioca flour from the anchovies and deep-fry until golden brown and crispy. Dish out and drain from oil.
  3. Heat the sesame oil in a clean wok, fry dried chillies, onion and bird's eye chillies for a while. Combine lime juice, honey, water and fish sauce and add to the pan; bring to a boil until mixture turns frothy and thick. Return prefried anchovies to the honey sauce. Stir-fry briskly until well combined. Dish out and serve.

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