1. 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).

2.  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 fry until golden.

3. Ingredients