Ikan bilis sambal by Jill Chua

Ingredient A:
150g ikan bilis (clean off entrails, rinse, toast dry in an oiless wok)
3-4 small local limes (extracts juice)

Ingredient B:(blended)
100g shallots, 30g garlic
5 chilli padi chillies
12 dried chillies (soaked, drained)

2/3 tbsp white sugar
1/4 tsp salt

1. Heat wok with 100ml oil. Turn to medium heat, deep-fry ikan bilis till crispy, remove and drain well. Retain wok for use.

2. In the same wok, fry ground ingredients till oil comes through, add in seasoning. Turn off heat, add in lime juice, mix well. Add in no. (1), toss well before dishing up.

Tips: You can clean ikan bilis in a large quantity, rinse, sun-dry. Cool and store in containers. This way you can deep-fry ikan bilis anytime when needed for topping on fried rice or as snack crunchies.