A classic Taiwan savoury appetiser, as a salty/spicy snack, it also goes well with an ice-cold beer or two.


  • 80 g (3 oz) dried fish fry (4–6 cm length)
  • 100 g (3.5 oz) cooked peanuts (with or without skins)
  • 2 cups vegetable oil
  • 2–3 large green or red chillies, sliced diagonally
  • 3 cloves garlic, chopped roughly
  • 3 stalks spring onions, chopped
  • 1 tablespoon rice wine
  • Pinch pepper


  1. Heat oil in a saucepan to 120 degrees C. (248 F.) and deep fry fish for about 1 minute. Remove and drain.
  2. Heat wok, add about 2 tablespoons of the oil. One by one add chilli peppers, spring onions, garlic, and rice wine, and stir-fry for 2 minutes.
  3. Add fish and peanuts, stir fry for 4 or 5 minutes.

Notes: For a spicier version, add 1 teaspoon of chilli oil or chilli sauce. Some restaurants have a sweet version. Just add a teaspoon of sugar.