Seasoned Fried Peanuts

peanut thai thailand los angeles

Kris Yenbamroong

Makes 2 cups

Source

Ingredients

Vegetable oil, for deep-frying

2 cups raw peanuts, skin-on, if possible

Kosher salt

12 makrut lime leaves

2 tablespoons thinly sliced lemongrass

8 small dried chiles (bird’s eye chiles, pulla, or árbol), or to taste

Method

Pour enough oil into a wok or deep saucepan to come halfway up the sides. Heat the oil over medium high to 350°F. (Throw in a grain of uncooked rice; if it pops up and starts sizzling right away, the oil is ready. Or use a thermometer.) Add all the peanuts and fry until they turn golden-brown and become fragrant, 45 seconds to 1 minute. Drain on paper towels, spacing out the nuts so they stay crisp. Sprinkle a teaspoon or so of salt over the nuts while warm.

Repeat the frying process in the same oil with the lime leaves, lemongrass, and chiles, cooking each separately until fragrant and golden brown (less than a minute), then draining on paper towels. Transfer the peanuts to an airtight container and crush the fried aromatics over the top, tossing to mix. Store in a sealed container in a cool, dry place for up to 1 month.