Back to Recipe Menu

Ikan Bilis (Fried anchovies with peanuts & chilli)


  • Quickly rinse the anchovies in cold water. Then shake dry and spread out on a bench to dry.  
  • At the same time, soak the chillies in hot water for about 10 mins. Then pound in a mortar and pestle (or using a food processor). 
  • Add the shallots, garlic and shrimp paste, and pound until smooth. Set aside. 
  • Then heat 1 cup oil in a wok (or large non-stick pan) until almost smoking and fry the anchovies, in 2-3 lots, until crisp. If needed, re-heat the oil between each lot. 
  • Strain off the oil and add a little fresh oil to the wok. Then fry the paste for a couple of minutes until lightly coloured with the peanuts and sugar, continually stirring. 
  • Add the crispy anchovies and stir to heat through. 
  • Serve with lots of water (or beer!) on the side.


  • 400 gm dried anchovies, washed & drained
  • 6 dried chillies
  • 10 shallots, peeled
  • 4 garlic cloves, crushed
  • heaped ½ tspn shrimp paste
  • vegetable oil
  • 300 gm raw peanuts, roasted
  • 2 tbsp sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm