Instagram/@udadiananugrah
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.
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(brl/lut)
