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Super Crispy Shrimp Rempeyek Recipe

When talking about savory and crispy Indonesian side dishes, rempeyek is definitely a must-mention. Not only does it perfectly complement traditional dishes like lodeh and pecel, but rempeyek is also widely enjoyed as a snack on its own! 
Shrimp rempeyek has its own charm. The combination of thin, crispy batter with the savory shrimp flavor and the aroma of kaffir lime leaves makes it hard to stop eating. 
The best part? Making rempeyek isn’t difficult! The key lies in getting the batter texture just right for maximum crispiness. If the batter is too thick, the rempeyek will turn out lumpy and hard. On the other hand, if it’s too runny, the batter will absorb too much oil, leaving it far from crispy. 
The fun part of making your own rempeyek is the freedom to explore flavors to suit your taste. Want to add a little chili for a spicy kick? Go for it! Prefer the original flavor for that pure savory goodness? That works perfectly too. 
Can you imagine the joy of munching on shrimp rempeyek as a snack or a side dish for your everyday meals? Give it a try with Minchef’s recipe! Not only does it guarantee crispy, delicious results, but it also makes it easier for you to meet your daily fiber needs. That’s because Minchef uses FiberCreme, which adds a unique flavor and extra health benefits to your shrimp rempeyek. 
Ready to give it a go? Follow the recipe and share it with your fellow snack enthusiasts! 
Print Recipe
Servings 30 Servings
Calories 41 kcal

Video

Ingredients
  

Ingredients

  • 50 gr FiberCreme 
  • 170 gr Whole Dried Shrimp (Udang Rebon)
  • 125 gr Rice Flour
  • 25 gr Tapioca Flour
  • 25 gr All-Purpose Flour 
  • 1/2 tsp Salt
  • 8 kaffir Lime Leaves, Thinly Sliced
  • 30 gr Scallions, Thinly Sliced 
  • 250 ml Water (or as Needed)
  • Salt to Taste
  • Cooking Oil 

Instructions
 

Steps

  • Mix all ingredients except the shrimp, and let the batter sit for a while
  • Heat cooking oil, then pour the peyek batter on the side of a non-stick pan. Place the shrimp on top of the batter
  • Fry over low heat until the peyek turns lightly golden. Be careful not to overcook
  • Remove from the oil, let it cool, and serve

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