Ingredients with Measurements:
- 200g shrimp, peeled and deveined
- 1 stalk lemongrass, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 cup rice flour
- 1/4 cup all-purpose flour
- 1/4 cup water
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Wok or deep frying pan
- Slotted spoon
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the shrimp, lemongrass, garlic, turmeric powder, salt, sugar, coriander, cumin, and chili powder. Mix well and set aside for 10 minutes to marinate.
2. In another mixing bowl, combine the rice flour, all-purpose flour, water, and beaten egg. Mix well to form a smooth batter.
3. Heat the oil in a wok or deep frying pan over medium-high heat.
4. Dip each shrimp into the batter, making sure it is fully coated.
5. Carefully drop the shrimp into the hot oil and fry until golden brown, about 2-3 minutes per side.
6. Use a slotted spoon to remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Repeat the process with the remaining shrimp and batter.
8. Serve the rempeyek udang with lemongrass and turmeric warm.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 7g
Saturated fat: 1g
Cholesterol: 120mg
Sodium: 350mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugar: 1g
Protein: 11g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Rice flour can be substituted with cornstarch or potato starch.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add chopped scallions or shallots to the batter for extra flavor.
- Use different spices or herbs to customize the flavor of the batter.
- Serve with a dipping sauce made of soy sauce, lime juice, and chili flakes.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy texture.
- Use a slotted spoon to remove the shrimp from the oil to prevent excess oil from sticking to the shrimp.
- If the batter is too thick, add more water. If it is too thin, add more flour.
Storage instructions:
Store the rempeyek udang in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the rempeyek udang in a preheated oven at 350°F for 5-7 minutes or until crispy.
Presentation ideas:
Serve the rempeyek udang on a platter with a sprinkle of chopped cilantro or parsley.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a salad.
Troubleshooting advice:
- If the batter is too thick, add more water. If it is too thin, add more flour.
- If the shrimp is not fully cooked, fry for an additional minute or until fully cooked.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Use a thermometer to check the oil temperature and avoid overheating.
Food history:
Rempeyek is a traditional Indonesian snack made of crispy crackers usually made from rice flour and spices. It is commonly served during special occasions and celebrations.
Flavor profiles:
The rempeyek udang with lemongrass and turmeric has a savory and slightly spicy flavor with a hint of citrus from the lemongrass.
Serving suggestions:
Serve the rempeyek udang as an appetizer or snack. It can also be served as a main dish with rice or noodles.
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Region: Indonesian