- 6
Ingredients
- 1/2 cup (2 oz) rice flour
- 2 tablespoons ground rice or plain (all-purpose) flour
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 3/4 teaspoon salt
- 1 cup (8 fl oz) coconut milk
- 1 clove garlic, crushed
- 1 small onion, finely chopped
- 4 oz roasted, unsalted peanuts
- Oil for frying
Preparation
Step 1
Sift all the dry ingredients into a bowl. Add the coconut milk and beat to a smooth thin batter. Crush garlic to a paste then stir to distribute it well through the batter. Stir in onion and peanuts. Heat enough oil in a frying pan to cover base to a depth of 12 mm (1/2 in). Oil must be hot, but not to the point of smoking. Drop tablespoons of the batter into the oil. The batter should be thin enough to spread into a lacy wafer, if it holds together and has to be spread with the spoon, it is too thick, and must be thinned by adding a spoonful of coconut milk at a time until the correct consistency is obtained.
Fry until golden brown on the underside, then turn and fry until golden on other side. Drain on absorbent paper over a wire rack to allow air to circulate. This will help wafers retain their crispness for a few hours. Cool and store in an airtight container.