Rempeyek
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 people
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Course
Appetizer
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Cuisine
Asian, Indonesian
Rempeyek
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Indonesian rempeyek come in several versions: teri (dried anchovies), rebon (small shrimp), ebi (dried shrimp), kacang (peanuts) or lentils.
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Ingredients
- ¾ cup rice flour
- ⅔ cup yellow lentil
- 4 cloves garlic
- 1 teaspoon coriander seeds
- 1 egg , beaten
- 1 cup coconut milk
- ¼ cup water
- 1 pinch salt
- peanut oil (for frying)
Instructions
- Soak the lentils in plenty of cold water overnight.
- In a pestle, crush the garlic and coriander seeds and form a paste.
- Pour this mixture into a large bowl and add the rice flour and salt. Mix well.
- Pour the egg and mix with the flour.
- Mix coconut milk with water and pour into the bowl while whisking to obtain a very fluid and smooth batter.
- Pour the drained lentils and stir.
- Heat enough oil in a fryer or saucepan for deep frying.
- The oil is ready when fine bubbles rise to the surface.
- Using a small ladle, pour small amounts of batter into the hot oil. As the batter is very liquid, it spreads out and forms a small flat surface.
- If pieces of batter meet and stick, gently separate them with a knife.
- When the batter becomes golden and hardens, the rempeyek are ready.
- Take them out of the oil and place them in a colander to drain.
- Proceed until all the batter is used.
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