Ignite your taste buds with these irresistible Sweet and Spicy Dilis! Made with crispy fried dried anchovies coated in a perfect blend of sweet, spicy, and savory flavors. This snack or appetizer is quick and easy to make and is a definite must-try!
Dried anchovies or dilis in Tagalog is a popular food item in the Philippines. It is typically enjoyed as breakfast, fried to a crisp served with rice and dipped in garlicky vinegar. It is also commonly used as an ingredient to some dishes such as Gintaang Langka and Laing, as it adds a unique salty, savory flavor to the dish. It is readily accessible in the Philippines and can be bought fresh or dried in grocery stores and local markets.
There is more to dilis than being part of breakfast or as an umami ingredient. It is also a well-loved snack or appetizer, particularly the sweet and sour variety, which is what our recipe is about.
What is Sweet and Spicy Dilis?
Sweet and spicy dilis is a popular Filipino snack. They are made by coating dried anchovies with a sweet and spicy syrup and then deep-frying them to a crisp. It has a perfect blend of sweet, spicy, and savory flavors, with crunchy-licious goodness in every bite!
You will find this snack in almost any sari-sari store, pasalubong center, or grocery store in the Philippines. They are usually sold in small plastic packets in sari-sari stores for retail or in zip-lock foil packs in pasalubong centers or grocery stores. Although this snack is popular in the Philippines, it is not unique to the country, it is also popular as an appetizer in Korea and Thailand.
Recipe Video
Ingredients for Sweet and Spicy Dilis
- Dried DilisĀ - in English known as anchovies, are small saltwater fish. When dried, it becomes a crunchy and savory ingredient that adds a unique umami flavor to dishes.
- Water - used to dissolve the sugar, chili powder, and food color to make the syrup.
- Ā White SugarĀ - is used to make the syrup for the coating. You may also use brown sugar as an alternative. It is also sprinkled on the fried dilis on the very last step to add more crunch and sweetness.
- Chili Powder - for that delicious kick of spice! Alternatively, chili oil or chopped fresh chili can also be used.
- Ā Red or Orange Food ColorĀ - for the distinctive color of the sweet and spicy dilis. Use natural food color if possible. If unavailable, you may use banana ketchup nd paprika powder as a substitute.
- Oil - for frying. Use neutral, high-heat oils such as canola, sunflower, avocado, or vegetable oil.
Cooking Tips
- Do not overcook the dilis when frying as it may turn bitter. Once it is crisp, immediately remove from heat.
- Fry the dilis in batches to help to ensure that each piece is cooked evenly.
- If using banana ketchup, you can use the tamis-anghang variety and adjust the spiciness and sweetness according to taste.
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How to Serve
Serve sweet and spicy dilis as it is or with a spiced vinegar for dipping. Enjoy as snacks or appetizer with your fave ice-cold beer or even as a side dish with steamed rice.
Storing Notes
Sweet and spicy dilis normally keeps well at room temperature. Pack them in several airtight containers or a resealable plastic bags so you can consume what you open. If packed well they can last for months, although their crispiness may not last that long.
Printable Recipe
Sweet and Spicy Dilis Recipe
Ingredients
- 200 grams dried dilis (anchovies)
- 1 cup water
- 1 cup sugar
- Ā½ teaspoon chili powder
- Ā½ teaspoon red or orange food color
- 1 cup oil
- 2-4 tablespoons sugar
Instructions
- 200 grams dried dilis (anchovies)Place dried dilis in a stainless steel mixing bowl. Set aside.
- 1 cup water, 1 cup sugar, Ā½ teaspoon chili powder, Ā½ teaspoon red or orange food colorIn a saucepan over medium heat., combine water, sugar, chili powder, and food color. Stir until sugar is dissolved. Bring to a simmer and cook until the mixture turns into a thick, caramel-like syrup.
- Pour the syrup into the bowl of dilis. Gently toss until all dilis are fully coated.
- 1 cup oilHeat oil in a wok or wide pan over medium heat. Add dilis in batches and cook until crispy, stirring regularly. Do not overcook so it will not become bitter.
- Using a slotted spoon, remove dilis from the pan and transfer to a mixing bowl. Sprinkle with sugar while still hot and toss.
- 2-4 tablespoons sugarTransfer sweet and spicy dilis to a baking sheet and spread to completely cool and dry up a bit.
- Once cool, serve and enjoy.
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