Ingredients with Measurements:
- 1 cup rice flour
- 1/4 cup all-purpose flour
- 1/4 cup dried shrimp, finely chopped
- 1/4 cup roasted peanuts, finely chopped
- 1/4 cup water
- 1/4 cup coconut milk
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp turmeric powder
- 1/4 tsp baking powder
- 1 egg
- Oil for frying
Tamarind Sauce:
- 1/4 cup tamarind paste
- 1/4 cup water
- 2 tbsp palm sugar
- 1 tbsp fish sauce
- 1 red chili, sliced
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, dried shrimp, roasted peanuts, garlic, salt, sugar, turmeric powder, and baking powder.
2. In a separate bowl, whisk together water, coconut milk, and egg.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Heat oil in a non-stick frying pan over medium heat.
5. Using a spoon, drop a small amount of the batter into the hot oil and fry until golden brown. Repeat until all the batter is used up.
6. Remove the rempeyek udang from the pan and place on a paper towel to absorb excess oil.
7. To make the tamarind sauce, combine tamarind paste, water, palm sugar, and fish sauce in a small saucepan. Cook over low heat until the sugar is dissolved and the sauce is slightly thickened.
8. Serve the rempeyek udang with the tamarind sauce and sliced red chili.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- Dried shrimp can be substituted with dried anchovies or omitted for a vegetarian version.
- Roasted peanuts can be substituted with cashews or almonds.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add chopped scallions or cilantro to the batter for extra flavor.
- Use different types of nuts or seeds in the batter, such as sesame seeds or sunflower seeds.
- Serve with a sweet chili sauce instead of tamarind sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying the rempeyek udang to ensure a crispy texture.
- Use a non-stick frying pan to prevent the batter from sticking.
- Stir the batter occasionally to prevent the ingredients from settling at the bottom.
Storage instructions:
Store the rempeyek udang in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the rempeyek udang in a preheated oven at 350°F for 5-7 minutes or until crispy.
Presentation ideas:
Arrange the rempeyek udang on a platter and drizzle the tamarind sauce over them. Garnish with sliced red chili and chopped cilantro.
Garnishes:
Sliced red chili and chopped cilantro
Pairings:
Serve with a side of steamed rice and a vegetable stir-fry.
Suggested side dishes:
Steamed rice and vegetable stir-fry
Troubleshooting advice:
- If the batter is too thick, add a little more water or coconut milk.
- If the rempeyek udang is too oily, let it drain on a paper towel for a few minutes before serving.
Food safety advice:
- Make sure the oil is not too hot to prevent burning.
- Use a clean and dry spoon to drop the batter into the hot oil to prevent splattering.
Food history:
Rempeyek udang is a traditional Indonesian snack made from a mixture of rice flour, spices, and shrimp. It is commonly served during special occasions and celebrations.
Flavor profiles:
Savory, crispy, and slightly spicy with a tangy tamarind sauce.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Indonesian