Seasoned Fried Peanuts Recipe by Kris Yenbamroong
- 1 vegetable oil (for deep-frying)
- 2 cups peanuts (skin-on, if possible)
- 1 kosher salt (to taste)
- 12 kaffir lime leaves
- 2 tablespoons lemongrass (thinly sliced)
- 8 dried chiles (bird’s eye chiles, pulla, or árbol, or to taste)
- The crunchy, salty and flavored fried peanuts are ideal for use with Southeast-asian salads or snacking while watching your favorite shows with friends and family!
In a wok or big saucepan, add enough oil to reach halfway up the sides. Heat the oil on medium-high to 350°F. (Pour a grain of uncooked rice into the oil; if it immediately jumps up and begins to sizzle, the oil is ready. Or use a thermometer). Add all of the peanuts, and cook for 45 to 1 minute, or until they are fragrant and golden brown. In order to keep the nuts crunchy, drain on paper towels while separating them. While the nuts are still warm, season them with about a teaspoon of salt
Continue the frying procedure with the lime leaves, lemongrass, and chilies in the same oil. Fry each ingredient separately until aromatic and golden brown (normally less than a minute), then drain on paper towels. Place the peanuts in an airtight container, cover with the crushed fried aromatics, and stir to combine. For up to one month, keep in a sealed container in a cold, dry location
This makes 2 cups of seasoned fried peanuts