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Malaysian Recipe : Crispy Anchovies with Sambal


4 oz dried chilies
1 clove garlic
4 oz shallots or onions
2 oz shrimp paste

6 oz grated coconut
6 fl oz oil

4 level tbsp sugar
¼ tsp salt
1 tsp MSG
1 tbsp tamarind, squeezed and strained with 4 tbsp water


  1. Wash and soak dried chilies to soften. Grind or use electric blender to blend A to a fine paste.
  2. Add 8 fl oz. water to grated coconut and squeeze through muslin for milk.
  3. Heat oil in wok and fry the chili paste and one third of the milk over moderate heat till oil bubbles through and smells fragrant.
  4. Add B, stir and pour in the rest of the coconut milk. Lower heat and simmer for 2 minutes.


  1. Remove heads of 1 lb medium sized anchovies. Wash and drain the anchovies.
  2. Heat oil for deep frying till very hot. Put in the anchovies and fry over moderate heat to a light brown and to a crisp. Lower heat at the end of cooking time to prevent it from turning too dark. Remove anchovies to cool slightly on a paper towel and keep in container.
  3. Mix in sambal when ready to serve.

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Last Modified: 11/27/11.