Ingredients
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2 tsp.Coriander Seeds
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1 tsp.Whole Black Peppercorns
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2 tsp.Coarse Sea Salt
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3 ea.Makrut Lime Leaves, finely sliced
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2½ cSkin-On Raw Peanuts
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Peanut or Vegetable Oil, for frying
Preparation
Using a food processor or mortar and pestle, grind coriander, peppercorns, salt and lime leaves. Transfer to a medium-sized serving bowl. Heat oil (at least an inch deep) in a Dutch oven or saucepan at 365°F. Add half of the peanuts and cook, stirring frequently until golden brown for about 2 minutes. Transfer peanuts to paper towels to drain. Repeat with remaining peanuts. Gently toss peanuts in the spice mixture until fully coated. Serve warm or at room temperature.
André Darlington | BAR MENU: 100+ Drinking Food Recipes for Cocktail Hours at Home