Rempeyek Kacang (Crispy Peanut Cracker) /花生脆饼

Rempeyek Kacang was one of the traditional snacks that I looked forward to during Hari Raya when I was a child. Now, it’s a relatively popular snack that available all year round.

There are many Rempeyek recipes online. Tried a few and settled on this eggless recipe. The recipe is adjusted to the taste I remember. You can also use curry leaves instead of the kaffir lime leaves. I have tried the ami-ebi version, not bad at all. 

Ingredients:

125 g raw peanuts (small size)

30 g anchovies/ikan bilis

Cooking oil (for frying)

Batter:

50 g rice flour

50 g corn flour

1 tsp garlic powder

1 tsp coriander powder 

1 tsp fennel powder 

1 tsp cumin powder 

½ tsp cumin seeds 

1 tsp salt

½ tsp sugar 

100 ml coconut milk

150 ml water

5 kaffir lime leaves, cut into thin strips

Methods:

1. In a large mixing bowl, combine all the ingredients for batter. Mix well to obtain smooth batter.
2. Heat enough oil for deep frying.
3. Stir the mixture well before each use. Spoon and add a few peanuts and anchovies to the batter. 
4. Pour the batter into the frying pan, fry until golden brown. 
5. Drain well. Store in an airtight container.

This is how I fry rempeyek using a frying-pan and without a mold. In this video, I used ami-ebi instead of ikan bilis and added it into the batter. For ikan bilis version I wouldn't recommend adding ikan bilis into the bowl of batter as it will affect the crispiness of end products.