Material :
- 1 liter of
cooking oil
- 4 red
chilies, seeded and thinly sliced lengthwise
- 1 egg
- 400 ml
coconut milk
- 150 grams
of cornstarch
- 400 grams
of small size shrimp, remove the head, wash clean. Drain to dry completely.
- 300 grams
of rice flour
Ground spices :
- 1 inch
turmeric
- 4 cloves
garlic
- Salt to
taste
- 3 hazelnut
How to cook :
- In the basin container, mix the ingredients to make the dough, which is cornstarch, rice flour, and spices are mashed.
- While stirring until smooth, pour a little coconut milk
- Add the eggs and stir well again.
- Enter 2 tablespoons cooking oil into a pan with a diameter of 10 cm. Take the dough as much as a ladle, add the red chilli and shrimp taste. then pour over the pan, then cook until half cooked. Then lift.
- Then proceed to fry them in a frying pan containing hot oil until Peyek shrimp dry. Lift and drain. Do keep repetition until all the batter is used.
- Store in a container, cover tightly to avoid the doldrums
