Peanut crisps

Peanut crisps

Rempeyek kacang

By
From
South East Asian Food

Ingredients

Quantity Ingredient
100g rice flour
3/4-1 cup all-purpose coconut milk
salt
pepper
125g raw peanuts, skinned
vegetable oil, for deep-frying

Paste spices

Quantity Ingredient
1 teaspoon freshly ground coriander
1 garlic clove, sliced
1 shallot, sliced

Method

  1. Make a paste with the spices. From the rice flour and the coconut milk mix a thinnish smooth biscuit batter. Put in the spice paste, salt and pepper to taste and blend well. Leave to stand for at least 1 hour.
  2. After the batter has rested, mix in the peanuts and stir well. Heat the oil in a wok and when it is hot drop a spoonful of batter into it and lower the heat a little. Fry until brown and crisp, turning if you need to. Lift out, drain and repeat until all the batter is used up.
  3. When cool and well-drained these crisps will keep in a sealed plastic bag.
Tags:
SBS
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