Rempeyek Kacang (Peanut Rice Crackers)
Rempeyek Kacang is a deep-fried savory cracker made with spice-infused batter, studded with peanuts and citrusy kaffir lime leaves. Crisp, crunchy, salty, nutty, aromatic, and perfect to serve as snacks or side dishes.
Servings: 35 crackers
Ingredients
- 1 2/3 cups (250 gr) rice flour
- 3 tbsp (25 gr) tapioca starch
- 1 egg
- 1/4 cup (60 ml) coconut cream
- 1 - 1 1/4 cups (240-300 ml) water
- 12 kaffir lime leaves, (6 joined leaves)
- 1 cup (150 gr) raw peanuts, roughly chopped
- Oil, for frying
Spice Paste
- 3 cloves garlic
- 3 candlenuts
- 1/2 inch (1 cm) sand ginger, optional, peeled
- 1 tsp coriander seeds
- 1 1/2 tsp salt
Instructions
- Make spice paste – With a mortar and pestle or spice grinder, grind garlic, candlenuts, sand ginger, coriander seeds, and salt into a thick paste.
- Make batter – In a large bowl, whisk together seasoning paste, egg, and coconut cream until well combined. Add rice flour, tapioca starch, and a little bit of water. Whisk until smooth with no lump. Then, add the remaining water and whisk until well incorporated.
- Add kaffir lime leaves – Remove the center vein of kaffir lime leaves. Slice the leaves thinly. Add the thinly sliced leaves into the batter. Mix until well combined.
- Preheat pan – Heat oil, enough for deep frying, in a big wok on low-medium heat to 350F/180°C. Once the oil is hot, pour hot oil around the side of the wok with a spatula.
- Fry test – Make sure the pan and oil are hot enough when you try frying the first crackers or the cracker will hardly slide off the side of the wok. First, test making one cracker to check the consistency of the batter. Spoon a small ladle of the batter, then sprinkle some peanuts into it. Gently pour and spread the batter onto the side of the wok. If the batter is too thin, the batter will sink to the bottom. Add 1-2 tbsp tapioca flour until you make it thicker. If the batter is too thick, the crackers will be too hard. Whisk in more water to fix that.
- Fry for 3-4 minutes. Pour hot oil over the cracker continuously with the spatula until crispy. Slide it off from the side into the hot oil. Fry for another 2-3 minutes or until the cracker is light golden brown. Remove from the oil and place on paper towels. Once you get a perfect consistency, fry 4-5 crackers in one batch. Fry until you finish the batter. Remember to give the batter a stir each time you scoop it and to pour hot oil to the side of the wok before you fry the crackers.
- Store the cooled crackers in an airtight container.
Notes
Coconut cream – You can use 1 1/4 - 1 1/2 cups coconut milk to substitute the coconut cream and water.
Nutrition
Serving: 1cracker | Calories: 98kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 105mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.02g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.4mg