The Crisp peanut wafers recipe | Rempeyek kacang In Indonesia, these fantastic spicy fried wafers contain coconut cream, peanuts, and candle nuts. Candle nuts are commonly used in many Indonesian dishes. They are not that easy to come by, so substitute the more commonly available macadamia nuts, which are similar in taste and flavor. The crisps can be eaten on their own or as an accompaniment to rice dishes or to vegetable dishes such as the famous gad gado, an Indonesian salad of raw and cooked vegetables with a peanut sauce.
Serves 6–8
Ingredients:
1 1⁄3 cups skinned raw peanuts
1 cup all-purpose flour
1 cup rice flour
1 teaspoon ground turmeric
1 cup coconut cream
1 cup vegetable oil for deep-frying
salt and freshly ground black pepper
For the spice paste
2 garlic cloves
1 tablespoon coriander seeds
1 teaspoon salt
2 tablespoons macadamia nuts
5 kaffir lime leaves, shredded small handful of fresh cilantro leaves
Method:
1. Spread the peanuts on a roasting tray, and bake in a preheated oven at 350°F (180°C) for 4–5 minutes until pale golden brown. Set aside to cool.
2. To make the spice paste, using a mortar and pestle, work the garlic, coriander seeds, and salt into a paste. Add the macadamia nuts and the shredded lime leaves, and continue to work. Lastly, add the cilantro leaves, and season with black pepper. Work until the paste is smooth.
3. Sift the two flours and turmeric together in a bowl, then add the coconut cream to make a smooth batter. Add the roasted peanuts, and stir through thoroughly. Taste and season with salt and black pepper if required.
4. Heat a heavy high-sided pan over a medium-high heat, and add the vegetable oil. Test whether the oil is hot enough with a little of the mixture—it should fry and sizzle straight away.
5. Carefully drop a tablespoonful of batter at a time into the hot oil, to form wafers. Cooking in batches, fry the wafers for 2–3 minutes until they are crisp and golden. Drain on paper towels, and serve hot or warm.
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| Crisp peanut wafers | Rempeyek kacang |
