Gastronomixs

Rocket krupuk

In this recipe, tapioca flour is replaced by rice, which ensures a more neutral basis that allows the flavour of the rocket to take centre stage. You can use many types of dehulled rice for this method, but a long grain rice gives the best result, as it contains slightly less starch. 

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

Rocket krupuk

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Ingredients

150

g

pandan rice

70

g

rocket

0.5

g

xanthan gum

As needed:

 

salt

As needed:

 

soya bean oil

Preparation method

  • Cook the rice for five minutes longer than the usual cooking time in three times the usual amount of water until overdone.
  • Drain the rice and collect the liquid.
  • Pour the rice into a blender and add the rocket and xanthan gum.
  • Blend to a smooth consistency.
  • If the mixture is too dry and won't become smooth, add a little of the cooking liquid.
  • Season the mixture to taste with salt.
  • Thinly spread the mixture onto silicone mats and dry in the oven at 65°C for about six hours.
  • The mixture will release from the silicone mat itself if it has dried out enough. But if you leave it to dry for too long it will negatively impact the rising effect.
  • Deep-fry in soya oil at 200°C and drain on kitchen paper. 

Serving suggestions

  • As a component in a snack with a rocket dipping sauce.
  • As a crunchy garnish in a composition with fennel, tomato, or king prawns.

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