Shatteringly crisp, nutty, salty, a fragrant citrus hit from coriander seed and lime leaves, and the lingering warmth of black pepper. This is everything you could hope for in a snack. Kaki lima vendors will deftly ladle batter straight into a vat of oil, expertly letting it slide down the edges to set, then shuffling it into the bubbling centre for a final crisping. I go for the foolproof method of cooking on the base of a frying pan.
Chop the raw peanuts in half - a bit of a fiddle but it helps the batter hold them better.
In a pestle and mortar, pound the garlic, candlenut or almonds, coriander seeds and salt to a paste. Mix with the rice flour and gradually add
Store in an airtight container for up to 2 weeks.
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