Ingredients with Measurements:
- 500g fish kerupuk
- 2 cups water
- 1 tsp salt
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 cup flour
- 1 cup cornstarch
- Oil for frying
Chili Sauce:
- 4 red chili peppers, chopped
- 2 cloves garlic, minced
- 1 tbsp sugar
- 1 tbsp vinegar
- 1 tsp salt
- 1 tsp lime juice
Special equipment needed:
- Deep fryer or large pot for frying
- Blender or food processor for chili sauce
Step-by-step instructions:
1. In a large bowl, mix together the water, salt, sugar, garlic powder, onion powder, paprika, cumin, coriander, and turmeric until well combined.
2. Add the fish kerupuk to the bowl and let it soak for 10 minutes.
3. In a separate bowl, mix together the flour and cornstarch.
4. Heat the oil in a deep fryer or large pot to 375°F.
5. Take the fish kerupuk out of the water mixture and coat it in the flour mixture.
6. Fry the fish kerupuk in the hot oil until golden brown, about 2-3 minutes.
7. Remove the fish kerupuk from the oil and place it on a paper towel-lined plate to drain excess oil.
8. To make the chili sauce, blend together the red chili peppers, garlic, sugar, vinegar, salt, and lime juice until smooth.
9. Serve the fish kerupuk with the chili sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 400
- Fat: 10g
- Carbohydrates: 60g
- Protein: 15g
Substitutions for ingredients:
- Fish kerupuk can be substituted with shrimp or squid kerupuk.
- Red chili peppers can be substituted with jalapeno peppers.
Variations:
- Add chopped scallions or cilantro to the chili sauce for added flavor.
- Serve with a side of steamed rice for a more filling meal.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish kerupuk to ensure a crispy texture.
- Use a slotted spoon or tongs to remove the fish kerupuk from the oil to prevent burning your hands.
- Double the recipe for a larger crowd.
Storage instructions:
- Store any leftover fish kerupuk in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the fish kerupuk, place it in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the fish kerupuk on a platter with the chili sauce in a small bowl on the side.
- Garnish with chopped scallions or cilantro for added color and flavor.
Pairings:
- Serve with a cold beer or a glass of iced tea.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fried rice
Troubleshooting advice:
- If the fish kerupuk is not crispy enough, increase the oil temperature or fry for a longer period of time.
Food safety advice:
- Make sure the fish kerupuk is fully cooked before serving.
- Use caution when handling hot oil to prevent burns.
Food history:
- Fish kerupuk is a traditional Indonesian snack made from fish and tapioca flour.
Flavor profiles:
- The fish kerupuk has a crispy texture with a mild seafood flavor.
- The chili sauce is spicy and tangy with a hint of sweetness.
Serving suggestions:
- Serve as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian