Nut-Free Emping
Craving a nut-free twist on a popular Indonesian snack? This Nut-Free Emping recipe delivers crispy, savory delights made from melinjo seeds—no nuts needed! Perfectly crafted for those with nut allergies, these golden, puffed crackers are lightly salted for a flavorful crunch that complements any meal or stands alone as an irresistible snack. With just a few simple ingredients—melinjo seeds, salt, and vegetable oil—this traditional treat comes together in under an hour using straightforward techniques like boiling, flattening, and frying. Whether you're pairing them with spicy sambal or enjoying them solo, Nut-Free Emping is an authentic culinary experience that's allergen-friendly and irresistibly satisfying.
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Ingredients
- 250 grams Melinjo seeds
- 1 teaspoon Salt
- 500 milliliters Vegetable oil
Directions
Step 1
Begin by removing the outer skin of the melinjo seeds. To do this, lightly crush each seed with a pestle or the back of a heavy knife, then peel off the skin, revealing the yellow seed inside.
Step 2
Once peeled, place the melinjo seeds into a large pot of water. Add a pinch of salt to the water and bring it to a boil. Let the seeds boil for about 20 minutes or until they are soft.
Step 3
Drain the seeds and let them cool slightly. Once they are cool enough to handle, use a heavy object like a rolling pin or the side of a thick glass to flatten each seed. Place them on a clean, dry cloth to absorb any remaining moisture.
Step 4
Sprinkle the flattened seeds with salt while they are still damp, ensuring a light and even coating. This will help flavor the emping as they fry.
Step 5
In a large deep skillet or wok, heat the vegetable oil over medium heat until it reaches approximately 180°C (350°F). Test the oil with a small piece of seed; it should sizzle immediately.
Step 6
Carefully add a few flattened seeds to the hot oil, making sure not to overcrowd the pan. Fry until they puff up and become crisp and golden brown, which should take about 1 to 2 minutes per batch.
Step 7
Using a slotted spoon, remove the emping from the oil and drain them on a paper towel-lined plate to remove excess oil.
Step 8
Repeat the frying process with the remaining flattened seeds. Allow all the emping to cool completely before storing them in an airtight container to maintain their crispiness.
Step 9
Serve the nut-free emping as a delightful and crunchy snack on its own, or use them as an accompaniment to your favorite Indonesian dishes.
Nutrition Facts
| Serving size | 729.4 grams (729.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4867 |
| Total Fat 468.10g | 600% |
| Saturated Fat 63.10g | 316% |
| Polyunsaturated Fat 284.00g | |
| Cholesterol 0mg | 0% |
| Sodium 2373mg | 103% |
| Total Carbohydrate 180.50g | 66% |
| Dietary Fiber 9.50g | 34% |
| Total Sugars 0.00g | |
| Protein 33.80g | 68% |
| Vitamin D 0IU | 0% |
| Calcium 0mg | 0% |
| Iron 0mg | 0% |
| Potassium 0mg | 0% |
Source of Calories