‘Dappo’ Crispy Anchovies In Spicy Sauce - MY Delivery

‘Dappo’ Crispy Anchovies In Spicy Sauce (Sambal Garing Bilis)

‘Dappo’ Crispy Anchovies In Spicy Sauce is popular among Malaysians because it is Ready To Eat, No MSG Used, No Preservatives Used, Less Oily and Homemade using Natural Ingredients Only. The spicy flavour of this savoury crispy chilli anchovies is known to leave a wonderful taste which lingers on your taste buds for a long period of time. For many this is comfort food as it is eaten with hot steaming rice. It also goes well with bread, fried chicken, pasta, beef ribs, lamb and fish.

Let’s Make Spicy Prawn Fried Rice with ‘Dappo’ Crispy Anchovies In Spicy Sauce

Ingredients:

• 5 medium sized prawns (Clean and de-veined but leave the tail intact)
• ‘Dappo’ Crispy Anchovies In Spicy Sauce
• Oil
• Vegetables of your choice (dice or chop to small bite size pieces)
• 1 cup cooked rice (Use long grain basmati rice if possible)
• Spring onion and fried shallots

Method:

1. Clean and de-vein the prawns. Pat dry so that it would not splatter when frying and leave it aside.
2. Pour some oil in a frying pan or wok and heat it up. Pan fry the prawns till they turn pinkish. Make sure to pan fry both sides. Leave them on a paper towel to cool. (Note: Use only 1 to 2 tablespoons of oil as you are pan frying and not deep frying)
3. In the same pan that you seared the prawns, add in the Crispy Anchovies In Spicy Sauce. You can add more or less according to your preference. Just saute for 1 minute and add in the prawns. Give a good mix and toss so that every prawn gets coated with this yummy and tasty sauce.
4. Since all ingredients have been pre-cooked, it will take only another minute or so to be ready. Add in the vegetables and give a good mix. Finally add in the pre-cooked rice and give a good toss and mix. (Note: The same oil that we pan fried the prawns is used as it already has great umami flavour in it)
5. You can now turn off the heat and the fried rice is ready to be served. Garnish with some spring onions and fried shallots.

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