Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground fennel
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground white pepper
- 1/2 cup water
- 1 egg, beaten
- 1/2 lb shrimp, peeled and deveined
- 1/4 cup tamarind paste
- 1/4 cup palm sugar
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Wok or deep frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the rice flour, all-purpose flour, salt, coriander, cumin, turmeric, fennel, ginger, cinnamon, and nutmeg.
2. Add the water and beaten egg to the dry ingredients and mix until a thick batter forms.
3. Add the shrimp to the batter and toss to coat.
4. In a separate bowl, whisk together the tamarind paste, palm sugar, rice vinegar, water, soy sauce, cornstarch, and vegetable oil.
5. Heat vegetable oil in a wok or deep frying pan over medium-high heat.
6. Using a slotted spoon, remove the shrimp from the batter and carefully place them in the hot oil. Fry until golden brown and crispy, about 2-3 minutes per side.
7. Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
8. In a separate pan, heat the tamarind sauce over medium heat until it thickens and becomes glossy.
9. Toss the fried shrimp in the sweet and sour sauce until coated.
10. Garnish with chopped scallions and cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying shrimp
- Medium heat for heating sweet and sour sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 55g
- Protein: 12g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu
- Rice flour can be substituted with cornstarch or potato starch
- Palm sugar can be substituted with brown sugar or honey
- Rice vinegar can be substituted with white vinegar or apple cider vinegar
Variations:
- Add chopped pineapple to the sweet and sour sauce for a tropical twist
- Use different types of seafood, such as calamari or scallops, instead of shrimp
- Add chopped peanuts or cashews for extra crunch
Tips and tricks:
- Make sure the oil is hot enough before frying the shrimp to ensure they become crispy
- Use a slotted spoon to remove the shrimp from the batter to prevent excess batter from falling off
- Double the sweet and sour sauce recipe if you prefer more sauce
Storage instructions:
- Store leftover rempeyek udang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the rempeyek udang in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the rempeyek udang on a platter with the sweet and sour sauce drizzled over the top.
- Garnish with chopped scallions and cilantro.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Chopped peanuts or cashews
Pairings:
- Jasmine rice
- Stir-fried vegetables
- Nasi goreng (Indonesian fried rice)
Suggested side dishes:
- Gado-gado (Indonesian salad)
- Sate (Indonesian skewered meat)
- Lumpia (Indonesian spring rolls)
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches the desired consistency.
- If the sweet and sour sauce is too thick, add more water until it reaches the desired consistency.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Use a thermometer to ensure the oil reaches a temperature of 350°F before frying the shrimp.
Food history:
- Rempeyek udang is a traditional Indonesian snack that is commonly served during special occasions and celebrations.
Flavor profiles:
- Sweet and sour
- Spicy
- Salty
- Umami
Serving suggestions:
- Serve the rempeyek udang as an appetizer or snack.
- Can also be served as a main dish with rice and vegetables.
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Region: Indonesian