Rempeyek or peyek is usually consumed as a complement to heavy meals. Just like crackers, rempeyek has a maximum crunchy and savory texture that can increase appetite. Various fillings such as peanuts or shrimp make peyek even richer in taste.
But among the many types of peyek, Padang Restaurant (RM) style shrimp peyek is quite popular. The specialty of Padang Restaurant (RM) style shrimp peyek lies in the use of strong and pervasive Minang spices.
Not only about the taste, RM Padang's shrimp peyek is also famous for its attractive appearance and jumbo portion. This shrimp peyek is indeed wider than peyek in general. When served, this peyek becomes a visual attraction with an appetizing golden color. Therefore, many people are interested.
After further investigation, it turns out that to produce wide and thin peyek, a special trick is needed. If peyek is usually fried in a lot of oil in a large pan, it is different with RM Padang-style shrimp peyek. This was once explained further by a netizen named Uda Dian. Through the Instagram account @udadiananugrah, the chef and owner of this Padang restaurant shared a trick for frying shrimp peyek so that the results are wide and thin.
As reported by BrilioFood from Instagram @udadiananugrah on Monday (26/8), when she was about to fry peyek, she only prepared a medium-sized pan and cooking oil. The amount of cooking oil was less than 1/2 the size of the pan. This was intended so that the edges of the pan that would be used to print the peyek dough tended to be wider.
Instagram/@udadiananugrah
Continue to spread the oil that has been poured into the pan. Make sure all sides of the pan are perfectly coated with oil. After that, heat the cooking oil over medium heat. It doesn't need to be too hot because the peyek dough can burn.
Instagram/@udadiananugrah
Next, pour the peyek mixture to the very edge of the pan until it covers 1/3 of the width of the pan. When pouring the mixture, make sure you don't put in the shrimp too. Pour the mixture evenly. If there are any holes, you can pour more mixture to cover them.
Instagram/@udadiananugrah
If the peyek dough has been molded perfectly, pour hot oil on top. Do this process until the peyek dough becomes stiff and starts to come off the edge of the pan. After that, immediately drop the rempeyek into the oil.
Instagram/@udadiananugrah
At this stage, then place the shrimp that has been coated with a little dough. Place the shrimp on the side and center of the peyek. After that, soak it in oil and fry until completely cooked. If necessary, press the peyek into the oil a little so that the results are crispier and denser. Now, the crispy peyek can be drained directly using a strainer. After that, transfer it to a container that has been lined with tissue so that the oil is completely drained. That way, the shrimp rempeyek becomes even crispier and lasts longer.