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Fried Ikan Bilis Peanuts & Potato Chips

Fried Ikan Bilis with peanuts, a hot and spicy Indonesian food snack recipe. This easy savoury snack uses dried anchovies, peanuts, potato chips, chilli and lime, great for a crowd, for a party or to share any time. It can also be used as a side to Nasi Lemak. Makes about 500 grams
Prep Time10 mins
Cook Time10 mins
Air drying ikan bilis1 hr
Total Time20 mins
Course: Snacks
Cuisine: Indonesian
Servings: 20 (25 grams per serve)
Calories: 120kcal
Author: Harriet Britto


  • 100 grams ikan bilis tiny dried anchovy
  • 5 tablespoons vegetable oil
  • 200 grams large onion finely chopped
  • 6 red chilli seeds removed and finely chopped
  • 6 kaffir lime leaves optional (remove and discard the spine, then finely chop)
  • ½ teaspoon salt or to taste
  • 2 teaspoons white sugar or to taste
  • 2-3 tablespoons lime or lemon juice fresh
  • 150 grams peanuts salted
  • 100 grams straw potato chips or plain salted potato chips <-- see note 1


  • Wash the ikan bilis a few times in clean cool tap water – this will help remove excess salt, drain well. Spread the ikan bilis in a single layer on some absorbent paper, and pat dry with another piece. Allow the ikan bilis to air dry for one to two hours.
    Note: You want the ikan bilis to be as dry as possible, this will help stop oil splatter when you cook them in hot oil.
  • Heat 3 tablespoons of oil in a fry pan or work, then fry the Ikan bilis in batches until golden brown and crispy, place on a plate lined with absorbent paper and put aside. Discard the oil and wipe the pan clean.
  • Heat 2 tablespoons of oil in the clean pan, add the onion and fry until golden brown, add the chillies and lime leaves, stir fry for a few minutes, then add salt, sugar and lime juice. Stir the mixture until it becomes slightly dry, turn the heat down to low and add the ikan bilis, peanuts and chips, mixing until it is well coated.
  • Adjust the seasoning if you like with a little more sugar, salt or lime juice.
  • Allow to cool, then store in an air tight container. 
  • Serve as a side dish to Nasil Lemak, enjoy it is a spicy sandwich filling or eat it as a snack.


Note 1.
If you can't get straw potato chips (pictured below) use plain salted potato
chips.Picture of straw potato chips
Note 2
This can be stored for several days at room temperature in an air tight container. However, it usually softens and loses its crispiness. It can be made crispy again by spreading it out in a single layer on a baking tray. Then place in a preheated oven at 150°C for about 4-5 minutes, keep an eye on it, to make sure that it doesn't burn. Remove from the oven, allow to cool on the tray and enjoy.
This Fried Ikan Bilis Peanuts and Chips recipe first appeared on recipepocket.com


Serving: 1serving | Calories: 120kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 93mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 22mg | Calcium: 13mg | Iron: 1mg