Anchovies Fritter (Cucur ikan bilis)

Ingredients:

50 g achovies

300g plain flour

1 tea spoon

of salt

200ml water

4 cloves of Shallots (diced)

Mix of sliced coriander leaves, and spring onion.

Methods:1. In a huge bowl, mix all the ingredients together until

well combined, add water and form thick pancake batter like consistency

2. Heat the oil. 3. Spoon some batter into the hot oil and deep fry until golden. Then, it is ready to serve.

300ml of oil

Anchovies fritter is one of Malaysian’s favourite snack for tea time. I love it because it is crunchy on the outside and soft on the inside. It is best eaten while it is still hot. My mum and dad love to dip it in chilli sauce but not for me. Once it is served, I would usually gobble it all up in no time – Ryan Zulhisham (Maple Class, Newton Primary School, Exeter,

United Kingdom).

Methods:1. In a huge bowl, mix all the ingredients together until well combined, add water and form thick pancake batter like consistency2. Heat the oil. 3. Spoon some batter into the hot oil and fry until golden.

Ing

red

ien

ts