Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1/2 cup small dried anchovies
- 1/4 cup chopped scallions
- Oil for frying
Special equipment needed:
- Wok or deep frying pan
- Slotted spoon
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, all-purpose flour, water, egg, salt, sugar, coriander, cumin, turmeric powder, and chili powder. Whisk until well combined.
2. Add dried anchovies and chopped scallions to the mixture. Stir well.
3. Heat oil in a wok or deep frying pan over medium heat.
4. Using a spoon, scoop a small amount of the mixture and drop it into the hot oil. Repeat until the surface of the oil is covered with the mixture.
5. Fry the mixture until golden brown, about 2-3 minutes. Use a slotted spoon to remove the crackers from the oil and drain on paper towels.
6. Repeat until all the mixture is used up.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 30-40 fish crackers
Nutritional information:
Calories per serving: 70
Total fat: 3g
Saturated fat: 0.5g
Cholesterol: 10mg
Sodium: 85mg
Total carbohydrate: 8g
Dietary fiber: 0.5g
Total sugars: 0.5g
Protein: 3g
Substitutions for ingredients:
- Dried anchovies can be substituted with dried shrimp or chopped peanuts.
- Scallions can be substituted with chopped cilantro or parsley.
Variations:
- Add chopped garlic or ginger to the mixture for extra flavor.
- Use different spices such as fennel seeds or cinnamon for a different taste.
- Add chopped vegetables such as carrots or bell peppers for a colorful twist.
Tips and tricks:
- Make sure the oil is hot enough before frying the mixture to ensure crispy crackers.
- Use a slotted spoon to remove the crackers from the oil to avoid burning yourself.
- Store the crackers in an airtight container to keep them crispy.
Storage instructions:
Store the fish crackers in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the fish crackers, place them in a preheated oven at 350°F for 5-10 minutes or until crispy.
Presentation ideas:
Serve the fish crackers on a platter with a dipping sauce such as sweet chili sauce or soy sauce.
Garnishes:
Garnish the fish crackers with chopped scallions or cilantro for a pop of color.
Pairings:
Pair the fish crackers with a cold beer or a refreshing iced tea.
Suggested side dishes:
Serve the fish crackers with a side of steamed rice or a vegetable stir-fry.
Troubleshooting advice:
- If the mixture is too thick, add more water until it reaches a pancake batter consistency.
- If the crackers are too oily, reduce the heat of the oil and fry the crackers in smaller batches.
Food safety advice:
- Make sure to handle the hot oil with caution to avoid burns.
- Use fresh ingredients and store the crackers properly to avoid food poisoning.
Food history:
Rempeyek Ikan is a traditional Indonesian snack that is popular in Southeast Asia. It is usually served during special occasions and celebrations.
Flavor profiles:
The fish crackers are crispy and savory with a hint of spice from the chili powder and turmeric.
Serving suggestions:
Serve the fish crackers as an appetizer or snack during a party or gathering.
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Region: Indonesian