Tempura Shrimp Crackers

Name: Tempura Shrimp Crackers
Yield: 3
Ingredients: 100.0g Candlenuts; 2.0g coriander seeds; 10.0g Shallots; 5.0g Garlic; 10.0g Lesser Galangal; 34.0tbsp All-Purpose Flour; 100.0tbsp Starch, Potato (Fecule de pommes de terre); 140.0g Rice Flour; 50.0g Eggs; 10.0g Royco Bumbu Kuning Serbaguna 600g; 6.0g Kaffir Lime Leaves; 2.0g Royco Bumbu Pelezat Rasa Ayam 460g; 150.0ml Soda Water; 20.0g Thick Coconut Milk; 500.0g Shrimps; 100.0g Large red chilies; 10.0g Red bird’s eye chilies; 30.0kg Garlic; 100.0g Sugar; 150.0ml Water; 15.0ml Vinegar White; 15.0ml Fish Sauce; 4.0g Salt; 5.0g Starch, Potato (Fecule de pommes de terre)

Crispy shrimp tempura with the aroma of peyek as a reflection of local flavors, creating a new snack sensation for breaking the fast.

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Ground Spice Ingredients:

Candlenuts 100.0 g
coriander seeds 2.0 g
Shallots 10.0 g
Garlic 5.0 g
Lesser Galangal 10.0 g

Tempura Crumbs:

All-Purpose Flour 34.0 tbsp
Starch, Potato (Fecule de pommes de terre) 100.0 tbsp
Rice Flour 140.0 g
Eggs 50.0 g
Royco Bumbu Kuning Serbaguna 600g 10.0 g
Royco Bumbu Kuning Serbaguna 600g

1 3 Points

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Per Piece RP46,000

Per Carton (6) RP276,000

Royco Bumbu Kuning Serbaguna 600g added to cart

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Kaffir Lime Leaves 6.0 g
Royco Bumbu Pelezat Rasa Ayam 460g 2.0 g
Royco Bumbu Pelezat Rasa Ayam 460g

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Per Piece RP17,700

Per Carton (12) RP212,400

Royco Bumbu Pelezat Rasa Ayam 460g added to cart

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List Price*
Soda Water 150.0 ml
Thick Coconut Milk 20.0 g
Shrimps 500.0 g

Sambal:

Large red chilies 100.0 g
Red bird’s eye chilies 10.0 g
Garlic 30.0 kg
Sugar 100.0 g
Water 150.0 ml
Vinegar White 15.0 ml
Fish Sauce 15.0 ml
Salt 4.0 g
Starch, Potato (Fecule de pommes de terre) 5.0 g

Appetisers

Shrimp

Crispy shrimp tempura with the aroma of peyek as a reflection of local flavors, creating a new snack sensation for breaking the fast.

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Preparation

Ground Spice Ingredients:
- Grind the spices until smooth.
Tempura Crumbs:
- Mix the tempura batter ingredients with the ground spices.
- Add soda water and thick coconut milk, mix again.
- Avoid over-mixing the batter. Leave some lumps in the texture. Set aside and store in the chiller.
- Heat plenty of oil in a pan, then sprinkle the batter into the oil to form crumbs.
- Once slightly browned, remove and drain.
- Coat the shrimp with dry flour, then dip into the tempura batter and roll in the crispy crumbs. Fry until cooked and golden brown. Remove and drain.
Sambal:
- Put the chilies, shallots, and garlic into a food processor and blend until smooth.
- In a large pot over medium heat, combine water, sugar, vinegar, fish sauce, and salt.
- Add the chili and garlic mixture and bring to a boil until the sugar dissolves.
- Reduce the heat and simmer for 5 minutes to let the flavors meld.
- Gradually add the cornstarch mixture while stirring continuously until it boils and thickens, then simmer for another minute. Turn off the heat and set aside.
- Serve the tempura shrimp with Sambal.

Appetisers

Shrimp

Tempura Shrimp Crackers

Ingredients