Chili Peanuts With Anchovies

Recipe from "The Asian Grocery Store Demystified"

Adapted by Amanda Hesser

Published August 10, 1999

Total Time
10 minutes
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—Amanda Hesser

Featured in: BY THE BOOK; Lessons on Deciphering an Asian Grocery

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Ingredients

Yield:4 snack-size servings

  • 2 tablespoons peanut oil

  • ½ cup dried anchovies or silverfish (ikan bilis), heads removed

  • 4 dried red chilies, soaked in water for 10 minutes

  • 1 shallot, finely sliced

  • ½ teaspoon salt

  • 1 tablespoon sugar

  • ¾ cup unsalted roasted peanuts, skin on

Ingredient Substitution Guide
Nutritional analysis per serving

10 grams carbs; 20 milligrams cholesterol; 290 calories; 11 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 3 grams fiber; 888 milligrams sodium; 14 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small saute pan, heat 1 tablespoon oil over medium-high heat. Add anchovies, and fry until crisp but not browned, 1 to 2 minutes. Remove to a small bowl.

  2. Step 2

    Drain chilies. In a mortar, combine chilies and shallot and pound together with a pestle.

  3. Step 3

    In a wok or medium saute pan, heat remaining oil over medium heat. Add chili mixture, salt and sugar, and saute for 1 minute. Increase heat to medium-high, and add peanuts and anchovies. Fry for 3 minutes, stirring constantly. Remove to a bowl, and serve. Peanuts can be stored in a tightly closed jar in refrigerator for up to 3 weeks.

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MM

Lime extra salt & chili

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Credits

Adapted from "The Asian Grocery Store Demystified"

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