500 gr simping, otherwise mussels
200 gr of flour
50 g of rice flour
200 ml of broth
1/2 teaspoon of salt
5 cloves of garlic
2 cm jahe
1/2 tsp pepper
1 tsp salt
Clean the simping and remove the shells. Pound or grind the ingredients for the bumbu into a paste. Then mix the bumbu with the simping and leave it for 30 minutes.
Mix in a bowl the flour, rice flour, stock and salt into a batter. Mix the simping.
Heat the oil in a pan and fry the simping brown and crispy. Serve the simping with a nice sambal.