Indonesian Wet Shrimp Fritter
Ingredients
- 1/4 kg small shrimp
- 5 tablespoons rice flour
- 3 tablespoons tapioca starch
- 5 cloves garlic
- 3 candlenuts
- 2 inches turmeric
- 1 teaspoon ground coriander
- 5 kaffir lime leaves
- Sugar to taste
- Salt to taste
Preparation
Clean the shrimp and place it in a bowl.
Mix the shrimp with all the seasonings and flours. Add water gradually, about 30ml or as needed, to achieve a consistency that is not too thick or too thin.
Heat oil in a concave pan, pour the batter on the side of the pan, and fry until cooked. Serve.
Notes
This is called 'wet peyek' because it does not remain crispy for long; it is best eaten warm as a side dish.
