Ingredients

1 ½  cups (220 g) raw peanuts

1 cup (120 g) rice flour

¾ cup (100 g) flour

1 cup (250 ml) thick coconut milk oil, for deep frying

Spice Paste

2 candlenut, roughly chped

½ in (1 cm) fresh turmeric, peeled and sliced, or ½ teaspoon ground turmeric

2 cloves garlic, peeled

1 teaspoon coriander seeds

2 kaffir lime leaves (optional)

½ teaspoon salt

Cooking Directions:

1. Dry-roast the peanuts in a work or skillet over low heat for about 5 minutes. Remove from the heat and set aside to cool, then rub the peanuts together  to remove the skins
2. To make the spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding a little coconut milk if necessary to keep the mixture turning. Combine the ground paste and flours in a mixing bowl, add the coconut milk and stir well to obtain a smooth batter, then add the peanuts and mix well
3. Heat the oil in a wok over medium heat until hot. Ladle 2 tablespoons of the batter at a time into the hot oil and deep-fry until crispy and golden brown, 3 to 5 minutes. Remove from the work and drain the water on paper towels. Continue to deep-fry  the waters until all the batter is used up. Allow the wafers to cool thoroughly before storing them in an airtight container.

source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana

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