These savory peanut crisps are a great accompaniment to any Indonesian meal, or just good on their own. Make sure to store them in an air tight container to keep them crisp and fresh!
INGREDIENTS:
- 1 cup of rice flour
- 2 teaspoons ground coriander
- 2 cloves of garlic, crushed
- 1/s small onion, grated
- 1 cup boiling water
- 1 tablespoon cornflour
- 1 teaspoon salt
- 1-2 kemiri (candlenuts or macadamias)
- 1/2-1 cup of coconut milk (or water)
- 1 cup raw peanuts
METHOD:
- Mix the rice flour, cornflour and coconut milk into a smooth paste. It should be quite thick.
- Grind together all the other ingredients (except for peanuts and boiling water), and mix this paste into the rice flour mixture.
- Add the cup of boiling water, be sure to stir while adding to prevent lumps.
- Add the peanuts.
- Deep fry the batter in spoonfuls in hot oil.
- The temperature needs to be watched; after adding the first rempejek, turn the heat down slightly (not low), and keep a balance of cooked and uncooked rempejek in the pan.
- When crisp and light brown, lift out and drain.