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Wednesday, July 7, 2010

Crispy Anchovies in Honey Lime Sauce

I've got a kg of non-salted natural dried anchovies from Sabah given by my sister and I saw the recipe in Chik Mimi's house the other day which matched what I had in mind. I added more ingredients to the recipe to suit my taste but credit still goes to Chik Mimi for the delicious sauce for coating. Kraaap...kruuuup...nyum nyum.... very crispy & tasty...! Compliments from hubby & sons. All gone in one day!

Source with compliments: Chik Mimi (Orig by Amy Beh)
INGREDIENTS: 
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-eye Chillies - chopped
2 Calamansi Limes - squeezed for juice
3 tbsp Honey 
2 tbsp Water (HomeKreation: I skipped)
1 tbsp Fish Sauce

HomeKreation Addition:
Cashew nuts, sesame seeds, curry leaves

METHOD:
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.

3 comments:

  1. Salam Along,
    Harap2 Along sihat2 ye..dan si comel Liana agaknye dah pandai macam2 tu.. :)
    Sedapnye kerepek ikan bilis gini. Dapat ratah cepat je licin ni..

    ReplyDelete
  2. Your anchovies look so fresh! A friend once got me some from Pulau Pangkor..my, they'r so different the ones we get at the market!

    ReplyDelete

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