Chili Peanuts With Anchovies

• 2 tablespoons peanut oil
• 1/2 cup dried anchovies or silverfish (ikan bilis), heads removed
• 4 dried red chilies, soaked in water for 10 minutes
• 1 shallot, finely sliced
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup unsalted roasted peanuts, skin on

1. In a small saute pan, heat 1 tablespoon oil over medium-high heat.
2. Add anchovies, and fry until crisp but not browned, 1 to 2 minutes.
3. Remove to a small bowl.
4. Drain chilies.
5. In a mortar, combine chilies and shallot and pound together with a pestle.
6. In a wok or medium saute pan, heat remaining oil over medium heat.
7. Add chili mixture, salt and sugar, and saute for 1 minute.
8. Increase heat to medium-high, and add peanuts and anchovies.
9. Fry for 3 minutes, stirring constantly.
10. Remove to a bowl, and serve.
11. Peanuts can be stored in a tightly closed jar in refrigerator for up to 3 weeks.

peanut oil, anchovies, red chilies, shallot, salt, sugar, peanuts

Taken from cooking.nytimes.com/recipes/9716 (may not work)