Nettles krupuk

This recipe for krupuk creates a softer structure, as some of the tapioca is replaced with Arborio rice.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Nettles krupuk

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Arborio rice



tapioca flour

As needed:



Preparation method

  • Blanch the nettles in boiling water for two minutes.
  • Blend the nettles in a blender until smooth and then push through a fine-meshed sieve to make juice.
  • Store the nettle juice in the refrigerator until needed.
  • Cook the rice in water until completely done.
  • Blend the rice with 600g of the cold nettle juice in a blender until you can no longer see the rice kernels.
  • Add the tapioca flour and blend in the blender to create a smooth mixture.
  • Season to taste with salt.
  • Spread thinly onto silicone mats and steam at 100°C for sixteen minutes.
  • Dry the krupuk in a warm place, so that they release from the mats themselves and are ready for use.
  • Deep fry the krupuk very briefly at 200°C.

Serving suggestions

  • As a component in a snack with a yoghurt dipping sauce.
  • As a crunchy garnish.
  • As part of a composition with components of leek, legumes, avocado, or cucumber.

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