Crispy Fried Anchovy Tempeyek
Ingredients
- 1 packet rice flour
- 200ml boxed coconut milk
- 600ml water
- 2 tablespoons coriander seeds
- 2 tablespoons fennel seeds
- 2 tablespoons cumin seeds
- 7 cloves garlic
- 4 tablespoons cornstarch
- 1 egg
- 1 tablespoon slaked lime
- Salt and seasoning to taste
- 1 bowl anchovies
- 1 bowl peanuts
- 2kg oil for frying
- 10 kaffir lime leaves, finely sliced (optional)
Preparation
Blend the dry ingredients marked with an asterisk and pound the garlic.
Mix water, coconut milk, rice flour, cornstarch, egg, blended ingredients, garlic, slaked lime, kaffir lime leaves, salt, and seasoning until well combined.
Heat the oil, then dip the tempeyek mold in the oil.
Pour the batter onto the hot mold and add anchovies and peanuts.
Fry until golden brown.
Tips
Adjust the amount of water for the desired thickness of the tempeyek.
Kaffir lime leaves are optional and can be omitted if not preferred.
