Kerupuk Bali (Balinese Prawn)

English Version

Beware, you might fall in love with this traditional Balinese prawns which would make your mouth asks for more!

Being half a Balinese myself, I had not tasted this crunchy spicy prawns before last year when we went to visit my family for vacation. And it was at my brother's house that we tasted it for the first time, it was one of the Nasi Bali (rice) companion, along with the sambals.

Just like any other Indonesian traditional recipes, there is no such thing called exact ingredients measurement and some ingredients differs from one cook to another. My aunt, was kind enough on sharing her knowledge to me through the phone, and sadly the conversation got cut (you guess it right, I was using a cheap connection), before we got the chance to finish the recipe, so I had to guess what was the missing ingredients (too complicated to try to call back). And luckily that I have my husband helped me on what I had to do in the kitchen to be able to have the same result as the ones which Aunt had made. He is amazing with his scientific knowledge about everything, including in the kitchen, thus he knows how many oil to be used, how big the fire should be, and how many water to be poured into the batter.

Ingredients:

• 250 gr tapioca flour
• 1 egg
• 3 garlics crushed
• 2 chillies crushed
• 1 tsp of curcuma powder
• salt
• 1 tsp lesser galanga (kencur)
• Lots of water (approximately 500ml or more)
  
• Lots of cooking oil

Utensil:

• Wok
• Ladle
• Spatula

upper: thick batter, need to add a lot of water
bottom: during the deep fried procedure

Method:

1. Mix all of the ingredients except water and cooking oil.
2. Add water to the dough until it becomes very liquid, mixed well.
   
3. Heat approximately 2 inch deep cooking oil in the wok, lower the fire to medium.
4. Using the ladle, put some of the batter in the hot oil
5. Break the foamy batter with the wood spatula let it cook until golden brown.
6. Gently take it out from the wok, let it cool on a kitchen paper.
7. Do the same to the rest of the batter, add more oil to keep the same quantity for the rest of the dough.

VERSION FRANCAISE cliquez ici!

VERSI INDONESIA

Hati-hati makan ini kerupuk, bisa-bisa ketagihan. Soalnya wuennuak banget, apalagi dimakan pakai sambal (matah) dan pakai nasi sambil temen makan lauk..uhhh...nasi segentong gak akan cukup deh!!

Walaupun gue setengah Bali, gue belom pernah makan yang namanya makan ini kerupuk. Baru tau di Bali ada yang namanya krupuk ini aja waktu pulang akhir tahun lalu, makan di tempat kakak. Kemaren, telepon tante, dikasih tau resepnya, tapi koneksi udah keburu putus duluan sebelum dia ngasih resep secara komplit. Nasib 'rek.. Jadilah gue nebak-nebak sendiri, apa yang kurang. Untung si Mas Gorilla mau membantu. Dengan pengetahuannya yang gak kalah oke di dapur dan bidang ilmu alam (klenik), maka dia memberikan pengarahan kira-kira berapa banyak air yang harus digunakan, harus segimana besar tuh apinya biar kira-kira sama dengan yang tante bikin di Bali. Ujung-ujungnya dia tuh yang masak, gue malah sibuk ngobrol di telepon ngomongin resep dan buku resep sama si Melani. Hahaha.

Bahan:

• 250 gr tapioca
  
• 1 butir telur
  
• 3 siung bawang putih diulek
• 2 cabai ulek
  
• 1 sdt of bubuk kunyit
  
• salt
• 1 sdt kencur
• Air yang banyak
  
• Minyak untuk masak
  

Peralatan:

• Penggorengan besar
  
• Sendok Sayur
  
• Codet
  

Cara:

1. Campur semua bahan kecuali air dan minyak.
2. Tambahkan air yang banyak, sekitar 500 ml deh kayaknya (atau lebih, pokoknya harus cair banget), aduk-aduk rata.
3. Panaskan minyak di penggorengan, sekitar 2 inchi. Cukup untuk membuat adonan terendam di dalamnya. Setel Api di ukuran medium.
   
4. Tuangkan adonan menggunakan satu sendok sayur, kocok buih yang terbentuk dengan codet, biarkan adonan matang hingga berwarna kuning keemasan.
5. Angkat dari penggorengan, letakkan diatas serbet kertas agar minyaknya terserap keluar.
6. Makan sebagai teman nasi dan sambal.