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Steve Brown


MiNDFOOD brings you an easy way to make a delicious Indonesian favourite, Rempeyek.


Serves 6 (Makes 12)

3 cloves garlic, peeled

1 small red chilli

1 tsp coriander seeds

1cm fresh ginger, peeled

1/2 tsp ground tumeric

1 tsp salt

1/2 cup rice flour

1/4 tsp baking powder

150g raw peanuts, roughly chopped

1/2 cup water

peanut oil for deep frying

1 Using a pestle and mortar pound the garlic, chilli, coriander seeds, ginger, tumeric and salt to a paste.  Transfer the spice mixture to a mixing bowl and sift over the rice flour and baking powder.  Add the peanuts and water and mix to form a batter.

2 Pour enough oil in a wok to 1/4 fill it.  Heat the oil until hot over a moderately high heat.  Cook tablespoons of the batter 3 at a time for 2 mins or until crisp and golden.  Drain the peanut crackers on paper towel and allow to cool, store in an air-tight container until required.

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