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Indonesian savoury peanut brittle
Rempeyek Kacang
Preparation info
- Difficulty
Easy
Appears in
By Sri Owen
Published 1980
Usually, these are just called ‘peyek’ for short. Peyek are a crispy, nutty savoury, very good to serve with drinks before a meal.
Ingredients
250 g 8 oz 2
Method
Cut each peanut in half. Pound the kemiri and garlic together and add the coriander and some salt. Mix these ingredients (not the peanuts) with the rice flour, and then start to add water, a little at a time, stirring and mixing thoroughly. The batter that is produced should be thick, but should still be able to run. Pour the peanuts into the batter.
For frying peyek, you need a non-sti
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