Learn from Indonesian wisdom: fried peanuts trump roasted peanuts. Using a wok and a little oil - you drain it off later - brings out the amazing toasty aromas locked inside a raw peanut. Do try and seek out nuts with their red skins on: a lot of the nutrients and flavour lies in here. You’ll find them in Asian supermarkets. Make more than you need as not only are these an addictive snack, they will keep for weeks in an airtight container. Eat alongside any dish in this book for crunch, scatter into salads, toss into the Tempeh with red chilli & palm sugar or grind to the ultimate Peanut sauce.
Heat the oil in a wok over a medium-high heat until shimmering, add the nuts and stir-fry for a minute. Reduce the heat to low and continue to fry, stirring often, for 5-10 minutes until the nuts are a deep golden brown (a smaller quantity will cook much quicker at both stages, so turn the heat down quickly and watch they don’t burn). Remove with a slotted spoon and drain on paper towels.
An optional step is to add crisp-fried garlic and shallots. Slice them to a similar thickness, add to the hot oil left in the wok and fry until golden. Drain on paper towels, then mix with the nuts.
Season with salt, which will keep the peanuts dry and crisp.
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