Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, rempeyek kacang - indonesian peanut cracker. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Rempeyek Kacang - Indonesian Peanut Cracker is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Rempeyek Kacang - Indonesian Peanut Cracker is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook rempeyek kacang - indonesian peanut cracker using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Rempeyek Kacang - Indonesian Peanut Cracker:

1. Get 250 gram raw peanuts (halved)
2. Take 400 gram white rice flour
3. Make ready 5 kaffir lime leaves, thinly slices
4. Prepare 2 tsp coriander seeds
5. Prepare 5 x 1cm pieces of kencur (Kaempferia galanga)
6. Get 6 cloves garlic
7. Make ready 6 candlenuts
8. Make ready 1 tsp salt or more to taste
9. Take 1 egg lightly beaten
10. Get 500 ml water
11. Get 2 tbsp tapioca flour
12. Prepare 500 ml vegetable oil for frying

Instructions to make Rempeyek Kacang - Indonesian Peanut Cracker:

1. Pound the candlenuts, coriander, garlic, kencur and salt in a mortar and pestle until you have a smooth paste.
2. Cutting the peanuts in half.
3. Remove the centre stalk of each kaffir lime leaf, then cut each one thinly.
4. Mix the paste with rice and tapioca flours and beaten egg and slowly stir in the water. You should have a thick, cream-like batter.
5. Pour the raw peanuts and thinly slices kaffir lime leaves into the batter.
6. Heat the oil in a wok. Draw the ladle around the side of the wok above the oil. You are aiming to form a thin skin of batter just above the oil. After about 30 seconds, slide the rempeyek off the side of the wok into hot oil. Cook for a minute or so, and then carefully lift the finished rempeyek out of the oil with a slotted spoon and drain on paper towel.

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