Source with compliments: Chik Mimi (Orig by Amy Beh)
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
Cashew nuts, sesame seeds, curry leaves
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.