酥脆江鱼仔花生 Ikan Bilis Crispies with Kacang

【材料】
连皮花生320克、江鱼仔100克(洗净滴干水）
【研磨香料】
辣椒干15条（浸泡剪3公分段）、指天椒10克、小葱头100克、蒜头2瓣、香茅2枝（切片）、峇拉煎1茶匙
【调味料】
白糖60克、盐适量、疯柑叶10 片（切丝）
【做法】
1. 起锅热适量油，把花生炸至微黄捞出，以纸巾吸干油。留约半杯油在锅里，放入江鱼仔炒至酥脆，滴干油。（图1）
2. 另外起锅热油，以中火把研磨香料炒香，要不停搅拌以防止烧焦。炒至香料起油后，加入白糖，炒约1分钟至稠。（图2）
3. 加入疯柑叶丝，爆花生及江鱼仔，炒均即可。（图3-5）
4. 调味后盛出，待完全冷却后才装入罐子密封。

【Ingredients】
320g groundnuts with skin, 100g anchovies (rinsed and drained)
【Ground Spice paste】
15 stalks dried chilly(soaked & cut into 3cm lengths), 10g bird’s eye chilly, 100 g shallots, 2 cloves garlic, 2 stalks lemon grass(sliced), 1 tsp “belachan”
【Seasonings】
60 g coarse sugar or to taste, salt to taste, 10 kaffir lime leaves(sliced)
【Method】
1. Heat sufficient oil in a wok of frying pan for deep frying the groundnuts, remove nuts once its light browned, draining on paper towels. Leaving about
half cup of oil in the wok, deep fry the anchovies in batches until crispy. Discard the frying oil.(pic 1)
2. Heat oil in a wok or pan, over medium heat, sauté spice paste until fragrant and oil rises, add sugar, simmer for 1 minute or until spice paste mixture is thick.
3. Add in kaffir lime leaves, fried groundnuts, crispy anchovies & toss until well mix.(pic 3-5)
4. Adjust seasonings to taste. Remove from heat & leave to cool before storing in airtight containers/jars.