Rempeyek Kacang Tanah

🛒 Ingredients

• #Batter;
• 200 g rice flour.. 50 g tapioca starch or cornstarch.. 350–400 ml water
• 2 kaffir lime leaves — finely shredded, veins removed
• 150 g raw peanuts — roughly cracked or halved
• #Spices & Seasoning;
• 2 cloves garlic — minced very fine or grated.. ½ tsp ground coriander
• ½ tsp sea salt — adjust to taste.. ½ tsp sugar — to balance flavour
• ¼ tsp turmeric powder — optional, for pale golden colour
• Neutral oil — for deep frying

👩‍🍳 Instructions

1. 1

   Make the batter: In a bowl, whisk together rice flour, tapioca starch, garlic, coriander, salt, sugar, turmeric, and water until completely smooth. The consistency should be thin — like heavy cream, easily pourable. Stir in the shredded lime leaves.

2. 2

   Prepare peanuts: Crack or halve the peanuts so some stay whole and some break — this gives the best texture. Set aside.

3. 3

   Heat oil: Pour oil into a wok or deep pan — about 5 cm deep. Heat over medium heat until hot enough that a drop of batter sizzles and rises quickly.

4. 4

   Fry the rempeyek: Hold a large ladle or rempeyek mould slightly above the oil. Pour a thin layer of batter in a circular motion to form a thin lacy disc. Immediately scatter peanuts generously over the top while the batter is still wet. Drizzle a little extra batter over the peanuts to hold them in place.

5. 5

   Cook until crisp: Fry for 2–3 minutes until the edges turn golden, crisp, and lift easily from the ladle. Flip carefully and cook another 1–2 minutes until evenly golden and dry. Do not rush — cook slowly to ensure it stays crisp and doesn't turn soft later.

6. 6

   Drain & cool: Lift out, drain well on paper towels or a wire rack. Let cool completely — they will crisp up further as they cool. Store in an airtight container once fully cold. Enjoy!