|½||Coconut, extract 22 ml milk and keep aside ½ a cup if needed|
|50 g||Anchovies (ikan bilis)|
|200 g||Rice flour|
|4 tbsp||Tapioca flour|
|4 pcs||Kaffir lime leaves, sliced very finely|
|2 tsp||TUMIX® Ikan Bilis (Anchovy) Seasoning|
|1 tsp||AJI-SHIO® Flavoured Black Pepper|
|1 tbsp||Slaked lime water|
Ingredients B: pounded or roughly blended
|1 tbsp||Cumin seeds|
|1 tbsp||Fennel seeds|
|1 tbsp||Coriander seeds|
- In a bowl, mix all ingredients (A) and (B), stir well.
- Slowly add in beaten egg and coconut milk. Mix well into a slightly runny mixture.
- Heat oil in wok, put the mould in oil when it is hot. When the mould is slightly hot, pour some mixture into the mould, place some peanuts and anchovies on top. Fry in the oil after the batter leaves the mould. Fry until brown.
- Another way, mix peanuts and anchovies in the mixture. Pour the dough to sides of a frying pan, let it leave the pan. Fry until brown.