📝 About This Recipe
A staple of Southeast Asian street food and bar culture, these peanuts are a masterclass in balancing salty, spicy, and savory notes. Fried until golden and tossed with crispy garlic slivers, fragrant kaffir lime leaves, and fiery dried chilies, they offer an addictive crunch that keeps you coming back for more. Perfectly seasoned with sea salt and a hint of sugar, these are the ultimate homemade snack that far surpasses any store-bought alternative.
🥗 Ingredients
The Base
- 2 cups Raw blanched peanuts (skins removed)
- 1.5 cups Neutral frying oil (such as peanut, canola, or grapeseed oil)
Aromatics and Spices
- 12 pieces Garlic cloves (very thinly sliced into chips)
- 15-20 pieces Dried red bird's eye chilies (kept whole for mild heat, or snipped for more spice)
- 1 inch piece Fresh ginger (peeled and cut into fine julienne)
- 8-10 pieces Fresh kaffir lime leaves (torn into large pieces)
- 2 large Shallots (thinly sliced into rings)
The Seasoning Mix
- 1.5 teaspoons Fine sea salt
- 1 teaspoon Granulated sugar (to balance the heat)
- 1/2 teaspoon Sichuan peppercorns (toasted and finely ground)
- 1/2 teaspoon Mushroom powder (optional, for an extra umami boost)
- 1 teaspoon Red chili flakes (for color and extra kick)
👨🍳 Instructions
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1
In a small bowl, whisk together the sea salt, sugar, ground Sichuan peppercorns, mushroom powder, and chili flakes. Set this seasoning mix aside.
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2
Line a large baking sheet with several layers of paper towels to drain the fried ingredients later.
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3
Heat the neutral oil in a wok or deep heavy-bottomed skillet over medium-low heat. The oil should be shimmering but not smoking.
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4
Add the sliced garlic to the oil. Fry for about 1-2 minutes, stirring constantly, until they turn a pale golden brown. Use a slotted spoon to remove them immediately and drain on the paper towels.
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5
Add the sliced shallots to the same oil. Fry until crispy and golden, roughly 2-3 minutes. Remove with a slotted spoon and set aside with the garlic.
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6
Quickly flash-fry the julienned ginger for about 30 seconds until crisp, then remove and drain.
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7
Drop the kaffir lime leaves into the oil (be careful as they may splatter). Fry for 20-30 seconds until translucent and crisp, then remove.
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8
Add the dried red chilies to the oil. Fry for about 30-45 seconds until they darken slightly and become fragrant. Remove and drain.
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9
Ensure the oil is at a steady medium-low temperature. Add the raw peanuts. Fry the peanuts slowly, stirring frequently, for about 8-10 minutes. They should gradually turn a deep golden hue and smell toasted.
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10
Once the peanuts are golden and make a 'clinking' sound when stirred, remove them quickly with a slotted spoon and transfer to the paper-towel-lined tray.
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11
While the peanuts and aromatics are still hot, transfer them all to a large mixing bowl.
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12
Sprinkle the seasoning mix over the hot peanuts and aromatics. Toss thoroughly to ensure every peanut is coated in the salt, sugar, and spice blend.
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13
Spread the mixture back out on the baking sheet to cool completely. The peanuts will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Maintain a medium-low heat for the peanuts; if the oil is too hot, the outside will burn while the inside stays raw. Always fry the garlic and shallots first to infuse the oil with flavor before frying the peanuts. If you cannot find fresh kaffir lime leaves, you can substitute with lime zest added at the very end with the seasoning. Store the cooled peanuts in an airtight glass jar for up to two weeks to maintain maximum crunch. Don't discard the leftover frying oil; it is now a delicious infused chili-garlic oil perfect for stir-fries.
🍽️ Serving Suggestions
Serve alongside a cold, crisp lager or a spicy Gin & Tonic to balance the salt and heat. Crush a handful of these peanuts and sprinkle them over a bowl of Thai beef salad or cold sesame noodles. Offer them as a sophisticated bar snack for game nights or cocktail parties. Mix them into a bowl of warm congee (rice porridge) for a textural contrast. Pairs beautifully with a plate of sliced cucumbers and soy sauce for a light, refreshing snack.