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1
Mix wheat flour, rice flour, instant yeast, and sugar together. Ensure the yeast does not come into direct contact with salt—place salt on one side of the mixture.
2
Gradually add cold water while stirring until the batter is smooth and elastic. It should be thick yet pourable, dripping slowly when lifted.
3
Cover the bowl with a clean cloth and let rest at room temperature for at least 60 minutes until the batter has doubled in size. Do not disturb during rising.
4
Rinse anchovies in cold water and drain thoroughly. Deep-fry in hot oil until completely crisp and silent, then remove and drain.
5
Soak 10 dried chillies in water until soft, then remove seeds. Grind the softened chillies together with coarsely sliced shallots, garlic, and red onion into a smooth paste, adding water as needed.
6
In the same oil, stir-fry half a red onion until caramelized. Do not fry until crisp.
7
Add the ground chilli paste and stir-fry until the oil separates and the sauce becomes dark and glossy.
8
Stir in oyster sauce, gula melaka or white sugar, and chili sauce. Continue frying until the mixture is dry and oil separates.
9
Add tamarind juice to balance the flavors. Mix well. (Salt is omitted as anchovies are already salty.)
10
Fold in the sliced red onion and fried crispy anchovies. Mix well and remove from heat.
11
Heat plenty of oil to about 160°C over medium-low heat. Using fingertips, scoop batter and gently drop into hot oil, breaking the batter slowly as it falls.
12
Do not stir after the fritter hits the oil—keep it undisturbed to retain air bubbles, allowing it to puff and become hollow.
13
Once the fritter floats, wait 15–20 seconds, then pour hot oil over the surface with a spoon multiple times. This ensures complete puffing and a tender interior.
14
Once the bottom is golden, flip once. Continue frying until the surface is evenly golden. Just before removing, increase heat slightly to crisp the exterior.
15
Remove the fritter and drain. Serve hot with the ikan bilis sambal.
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