Name: Fried Peanut Snack with Kaffir Lime, Lemongrass, and Chilies
Yield: Makes 2½ cups
Cuisine: Thai
Ingredients: 1 cup Vegetable oil for frying; 2 cups Raw peanuts, skinned; 2 stalks Lemongrass, trimmed and minced; ½ tsp. Kosher salt, ground extra fine (in mortar or spice grinder); 1½ tsp. Granulated sugar; ¼ cup Dried Long red chilies or other hot red chilies; ½ cup Kaffir lime leaves, fold back and pull out veins, ripped into 1-inch (2.5 cm.) pieces

Preparation info

Makes
2½ cups

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Only a few years ago, you could only find these spiced nuts in Thailand. The familiar name Tom Yum infers that the flavor is hot and sour with an edge of sweet, similar to the Hot and Sour Shrimp soup. Keeping with that theme mini shrimp with their thin shell still in tact are fried and added or small fish like the ones used in the Malaysian Coconut rice.

Now a version is even sold at non-Asian markets in the U.S.