Crispy Peanut Crackers - Rempeyek Kacang

Makes about 30 crackers Preparation time: 20 mins Cooking time: 25 mins

Step 1. Dry-roast the peanuts in a wok or skillet over low heat for about 5 minutes.

Remove from the heat and set aside to cool, then rub the peanuts together

to remove the skins.

Step 2. To make the Spice Paste, grind all the ingredients to a smooth paste in a

mortar or blender, adding a little coconut milk if necessary to keep the mixture

turning. Combine the ground paste and flours in a mixing bowl, add the

coconut milk and stir well to obtain a smooth batter, then add the peanuts

and mix well.

Step 3. Heat the oil in a wok over medium heat until hot. Ladle 2 tablespoons of

the batter at a time into the hot oil and deep-fry until crispy and golden

brown, 3 to 5 minutes. Remove from the wok and drain the wafer on paper

towels. Continue to deep-fry the wafers until all the batter is used up. Allow

the wafers to cool thoroughly before storing them in an airtight container.

• 11/2 cups (220 g) raw peanuts
• 1 cup (120 g) rice flour
• 3/4 cup (100 g) flour
• 1 cup (250 ml) thick coconut milk
• Oil, for deep-frying
• Spice Paste
• 2 candlenuts, roughly chopped
• 1/2 in (1 cm) fresh turmeric, peeled
• and sliced, or 1/2 teaspoon ground
• turmeric
• 2 cloves garlic, peeled
• 1 teaspoon coriander seeds
• 2 kaffir lime leaves (optional)
• 1/2 teaspoon salt

Suggestion: Best eat with Gado Gado Salad