Anchovies fritters (Cucur Ikan Bilis) are a common tea-time snack that is quick and easy to make. This is a deep-fried fritter flavoured with anchovy; the exterior is fried to a crisp with a soft interior. Another similar common street food in Southeast Asia is prawn fritters.
Add in other vegetables such as shredded cabbage, carrot, and chives as you like. Adding more veggies yields fritters that are softer in the centre.
CHINESE VERSION: 炸江鱼仔酥饼
[ads1]
Deep-Fried Anchovies Fritters (Cucur Ikan Bilis) Recipe
Yield: 25 pieces
Ingredients:
Ingredients for Chili Sauce:
- 100 ml water
- 1½ tsp vinegar
- ¼ tsp salt
- 20 g sugar
- 2 tsp chili powder
- 1 clove garlic
- ½ tsp Tapioca starch + 1 Tbsp. water
Ingredients for Batter:
- 200 g all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp sugar
- 1 tsp pepper
- ½ tsp chicken stock powder
- 50 g dried anchovies
- 50 g onion
- 1 red chili
- 1 bulb scallion (spring onion)
- 2 Tbsp. oil
- 150 ml of water
Instructions:
1 Chili Sauce: Mix 100 ml water, 1½ tsp vinegar, ¼ tsp salt, 20 g sugar, and 2 tsp chili powder, stir with a spatula until the mixture is well blended.
[ads1]
2 Mix in 1 clove of pressed garlic.
3 Bring the mixture to a boil in a saucepan, reduce to low heat and simmer for 1 and a half minutes, you need to keep stirring.
[ads1]
4 Mix ½ teaspoon of tapioca starch with 1 tablespoon of water, add it to chili sauce and keep stirring until the sauce has thickened.
4.1 Spicy dipping chili sauce
5 Wash dried anchovies and drain well, coarsely chopped anchovies with an electric chopper or knife.
6 Cut onions into strips, deseed and slice fresh red chili, and chop scallions.
7 Mix together all dry ingredients for batter.
8 Combine the dry ingredients with 2 tablespoons of oil and 150ml water, use a spatula to mix all ingredients into a sticky batter; the consistency of very wet dough.
9 Set aside to rest the mixture for 15 minutes.
10 Heat enough oil for deep frying to 140°C-150°C (about 280°F-300°F), scoop a dollop of batter, approximately 1-2 tablespoons of batter, and drop gently into the hot oil. Fry them until golden brown on both sides; shake off excess oil with a wire skimmer.
11 Serve warm with the homemade chilli sauce.
Deep-Fried Anchovies Fritters (Cucur Ikan Bilis)
Anchovies fritters (Cucur Ikan Bilis) are a common tea-time snack that is quick and easy to make. This is a deep-fried fritter flavoured with anchovy; the exterior is fried to a crisp with a soft interior. Add in other vegetables such as shredded cabbage, carrot, and chives as you like. Adding more veggies yields fritters that are softer in the centre.
Ingredients for Chili Sauce:
- 100 ml water
- 1½ tsp vinegar
- ¼ tsp salt
- 20 g sugar
- 2 tsp chili powder
- 1 clove garlic
- ½ tsp Tapioca starch + 1 Tbsp. water
Ingredients for Batter:
- 200 g all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp sugar
- 1 tsp pepper
- ½ tsp chicken stock powder
- 50 g dried anchovies
- 50 g onion
- 1 red chili
- 1 bulb scallion (spring onion)
- 2 Tbsp. oil
- 150 ml of water
Chili Sauce: Mix 100 ml water, 1½ tsp vinegar, ¼ tsp salt, 20 g sugar, and 2 tsp chili powder, stir with a spatula until the mixture is well blended. Mix in 1 clove of pressed garlic. Bring the mixture to a boil in a saucepan, reduce to low heat and simmer for 1 and a half minutes, you need to keep stirring. Mix ½ teaspoon of tapioca starch with 1 tablespoon of water, add it to chili sauce and keep stirring until the sauce has thickened.
Wash dried anchovies and drain well, coarsely chop anchovies with an electric chopper or knife.
Cut onions into strips, deseed and slice fresh red chili, and chop scallions.
Mix together all dry ingredients for batter. Combine the dry ingredients with 2 tablespoons of oil and 150 ml water, use a spatula to mix all ingredients into a sticky batter; the consistency of very wet dough. Set aside to rest the mixture for 15 minutes.
Heat enough oil for deep frying to 140°C-150°C (about 280°F-300°F), scoop a dollop of batter, approximately 1-2 tablespoons of batter, and drop gently into the hot oil. Fry them until golden brown on both sides; shake off excess oil with a wire skimmer.
Serve warm with the homemade chilli sauce.
Trackbacks/Pingbacks