Kacang Rempeyek / Fried Peanut Crackers
炸花生片 花生脆饼

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Recipe written by Jacelyn Lim #imjacelyn

A stay-at-home mom with 4 kids
Love Cooking, Baking & Sharing Recipes
Love Healthier foods with No Artificial Colors/Flavors
四个孩子的全职妈妈
喜欢烹饪/烘培、分享食谱
为了家人的健康，所有的色素和味素来源，都来自于天然食材❤️

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#momof4 #imjacelyn #rempeyek #花生脆饼
*This recipe makes about 60-70 pieces of Rempeyek

A:
花生 raw peanuts 250g
江鱼仔 anchovies 70g

B-脆皮面糊/Crispy Batter:
粘米粉 rice flour 200g
木薯粉 tapioca starch 50g
盐 salt 1/2茶匙/tsp
胡椒粉 pepper 1/3茶匙/tsp
Coriander Powder 1茶匙/tsp
Cumin Powder 1茶匙/tsp
Fennel Powder 1茶匙/tsp
Cumin Seeds 1.5茶匙/tsp
Fennel Seeds 1.5茶匙/tsp
鸡蛋 1颗 1 Egg
椰浆 coconut milk 200g
*Substitute coconut milk for plain water
水 200g

1-Ａ：花生洗净，沥干水份。进烤炉，以150度，烤10-15分钟至干。
Rinse the peanuts. Roast at 150℃ for 10-15 minutes, until dried.

2。江鱼仔洗净，用餐巾纸吸干水份备用。
Rinse the anchovies, pat dry with kitchen towel

3-B：把所有面糊材料混合均匀。
Combine all ingredients B. Mix well into a runny mixture.

4。小火预热油锅。把饼模放入油锅预热。
Heat oil in wok over low heat.
Put the mould in oil when it is hot.

5。倒入一匙薄薄的面糊在饼模上，放上花生 + 江鱼仔 (面糊越薄越少，花生饼越酥脆)
Pour a thin layer of mixture into the mould. Place some peanuts + anchovies on top.

6。饼模入油锅。花生饼会慢慢的脱模。
小火炸至双面金黄色即可。
Fry in the oil after the batter leaves the mould. Fry until golden brown.

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