三巴江鱼仔花生

材料 ： 100g江鱼仔，洗净，浸15分钟，沥干 120g花生 2杯炸油 调味料 ： 3大匙辣椒糊 100g阿三膏，加入 200ml水，挤汁 125g糖 2大匙酸梅酱

做法 ： 1. 烧热炸油，分别将江鱼仔和花生炸至金黄香脆，捞起沥干油分。 2. 留油2大匙，放入辣椒糊炒香，倒入阿三汁煮滚。 3. 加入糖和酸梅酱，小火煮约5分钟至浓稠，煮时须不时搅拌以防烧焦。 4. 加入江鱼仔和花生拌匀，便可盛起，待冷享用。 Sambal Ikan Bilis With Peanuts Ingredients :  100g ikan bilis, washed, soaked for 15 minutes and drained 120g peanuts 2 cups oil for deep-frying Seasoning : 3 tbsp chilli boh 100g tamarind pulp, mixed with 200ml water to squeeze juice 125g sugar 2 tbsp plum sauce Method: 1. Heat up oil for deep-frying, deep-fry ikan bilis and peanuts separately until golden brown and crispy. Dish and drain. 2. Leave 2 tbsp oil in wok, add chilli boh and stir-fry until aromatic. Pour in tamarind juice and bring to boil. 3. Add sugar, plum sauce and cook at low heat about 5 minutes until thick. Keep stirring the caramel to prevent it from burning. 4. Toss well with ikan bilis and peanuts. Dish up and leave to cool. Recipe from: http://www.yumyum.com.my/?p=3955