Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Indonesian rempeyek come in several versions: teri (dried anchovies), rebon (small shrimp), ebi (dried shrimp), kacang (peanuts) or lentils.
Course: Appetizer
Cuisine: Asian, Indonesian, Vegetarian
Servings: 6 people
Author: Vera Abitbol
  • ¾ cup rice flour
  • cup yellow lentil
  • 4 cloves garlic
  • 1 teaspoon coriander seeds
  • 1 egg , beaten
  • 1 cup coconut milk
  • ¼ cup water
  • 1 pinch salt
  • Peanut oil (for frying)
  1. Soak the lentils in plenty of cold water overnight.
  2. In a pestle, crush the garlic and coriander seeds and form a paste.
  3. Pour this mixture into a large bowl and add the rice flour and salt. Mix well.
  4. Pour the egg and mix with the flour.
  5. Mix coconut milk with water and pour into the bowl while whisking to obtain a very fluid and smooth batter.
  6. Pour the drained lentils and stir.
  7. Heat enough oil in a fryer or saucepan for deep frying.
  8. The oil is ready when fine bubbles rise to the surface.
  9. Using a small ladle, pour small amounts of batter into the hot oil. As the batter is very liquid, it spreads out and forms a small flat surface.
  10. If pieces of batter meet and stick, gently separate them with a knife.
  11. When the batter becomes golden and hardens, the rempeyek are ready.
  12. Take them out of the oil and place them in a colander to drain.
  13. Proceed until all the batter is used.