Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1/2 cup coconut milk
- 1 egg
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp baking powder
- 1/2 cup dried shrimp, finely chopped
- 1/2 cup peanuts, roasted and finely chopped
- Oil for frying
- Sweet soy sauce for dipping
Special equipment needed:
- Wok or deep frying pan
- Slotted spoon
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together rice flour, all-purpose flour, water, coconut milk, egg, salt, sugar, coriander, cumin, turmeric powder, and baking powder until smooth.
2. Stir in dried shrimp and peanuts.
3. Heat oil in a wok or deep frying pan over medium-high heat.
4. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy, about 2-3 minutes.
5. Using a slotted spoon, remove the rempeyek udang from the oil and drain on paper towels.
6. Serve with sweet soy sauce for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 20 pieces
Nutritional information:
- Calories: 80 per piece
- Fat: 4g
- Carbohydrates: 8g
- Protein: 3g
Substitutions for ingredients:
- Dried shrimp can be substituted with dried anchovies or omitted for a vegetarian version.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add chopped scallions or cilantro to the batter for extra flavor.
- Make a spicy version by adding chopped chili peppers or chili powder to the batter.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy rempeyek udang.
- Use a small ladle or spoon to drop the batter into the oil for even-sized pieces.
- Stir the batter occasionally to prevent the shrimp and peanuts from sinking to the bottom.
Storage instructions:
- Store rempeyek udang in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place rempeyek udang in a preheated oven at 350°F for 5-7 minutes or until crispy.
Presentation ideas:
- Serve rempeyek udang on a platter with a bowl of sweet soy sauce for dipping.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with steamed rice and a vegetable stir-fry for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the batter is too thick, add a little more water or coconut milk to thin it out.
- If the rempeyek udang is too greasy, reduce the heat and fry in smaller batches.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent bacterial growth.
- Use a slotted spoon to remove the rempeyek udang from the oil to prevent burns.
Food history:
- Rempeyek udang is a traditional Indonesian snack made with rice flour batter and dried shrimp.
Flavor profiles:
- Crispy, savory, and slightly sweet with a hint of spice.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indonesian