I am not sure when this started to hit the supermarket shelves in Singapore and even in western countries. Probably in the late 2000s. And they are good! Spicy, sour, sweet and leaves that bitter sweet after taste and makes you crave for more.
So I went to the kitchen and recreated it. Just based on my Thai cuisine knowledge, and my idea of what it tastes like. I like mine with a bit of dampness, and still just as crunchy. These are addictive.
1 cup anchovies, roasted or fried
11/2 cup peanuts, roasted or fried
1 Tbsp cooking oil (sunflower, bran, canola - not olive)
1 Tbsp chicken powder or chicken bullion
5 dried chilies reconstituted or fresh chilies
8 kaffir lime leaves, if dried reconstituted, or use fresh
1 large onion or 5 shallots
5 cloves of garlic
1 Tbsp fish sauce
1 Tbsp vinegar (white or rice)
2 Tbsp raw or coarse sugar
- Grind the onions, garlic, chilies and kaffir lime leaves together to a coarse paste. You should still be able to see bits and pieces of the chilies and lime leaves.
- Heat a pan with the cooking oil to medium heat.
- Add the ground paste.
- Add the roasted or fried peanuts and anchovies. and stir through.
- Add the fish sauce, vinegar and sugar according to taste.
- Cool to room temperature before serving.