PEANUT AND KAFFIR LIME KERUPUK (REMPEYEK)

Rempeyek are a type of kerupuk: crunchy crackers eaten at Indonesian mealtimes to stimulate the appetite. This popular kerupuk was one of the first recipes I learnt to make at the home of the wonderful Indonesian food writer Sri Owen, who became my cookery mentor. Since our cooking sessions I have adapted our recipe and the result is these thin, slightly curled and moreish crackers that taste as delicious as they look. The addition of fragrant kaffir lime, ground coriander and the crunch of peanuts makes them utterly irresistible. Follow my method for perfectly crispy rempeyek, but if you prefer yours extra golden, like Sri, fry them twice for an even crunchier snack. They will keep for up to 2 weeks in an airtight container. Origin Java Makes 32–35

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the spice paste ingredients in a pestle and mortar and grind to a fine paste (alternatively, you could use a small food processor, adding a small splash of water taken from the 225ml added below, to help grind the paste).

Step 2

Place the rice flour in a mixing bowl and add the spice paste. Gradually add 225ml water, whisking vigorously after each addition to remove any lumps. The batter should have a smooth, creamy consistency. Cover the bowl and allow the batter to rest for 15 minutes in the fridge.

Step 3

Once the batter has rested, fold through the peanuts and kaffir lime leaves.

Step 4

Add enough oil to cover the base of a large deep pan, to the depth of about 1cm. Heat the oil to 175°C. (If you do not have a kitchen thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 20 seconds.) Pour a dessertspoonful of batter into the hot oil to make a thin cracker, roughly 5cm in diameter. Repeat until you have as many crackers as will fit in the pan, but keeping them apart so they do not stick together. Fry the crackers until hard at the edges, which will take a few minutes, then turn them over to brown the other side. Small holes should form inside the cracker. Once a light golden colour all over, remove from the oil with a slotted spoon and drain on a layer of paper towels.

Step 5

Store in an airtight container, separating the layers with baking parchment, to keep them crisp.