Chili Lime Peanuts

Nutrition values are AI-estimated based on ingredients.

• 10-12 large cloves peeled garlic
• Generous handful fresh kaffir lime leaves
• 1 stalk fresh lemongrass
• Handful small dried red chilies
• 2 cups skin-on red peanuts
• 1 cup cashews
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 tbsp lime juice powder
• 1 tsp cayenne pepper
• 1 tbsp chicken bouillon powder
• 1 inch depth cooking oil

1. 1Thinly slice garlic cloves with a mandoline and spread on a plate to dry.
2. 2Wash and thoroughly dry kaffir lime leaves, remove central stems, and tear each leaf into four pieces.
3. 3Thinly slice the bottom, pale part of the lemongrass stalk diagonally.
4. 4Combine salt, granulated sugar, lime juice powder, cayenne pepper, and chicken bouillon powder; grind into a fine powder.
5. 5Heat cooking oil (about one inch depth) over medium heat; reduce to low when a test garlic slice bubbles.
6. 6Fry sliced garlic gently, stirring occasionally, until golden brown and crispy; remove with a spider strainer and drain on paper towels.
7. 7Add kaffir lime leaves to the same low-heat oil and fry until crispy; remove and drain.
8. 8Add sliced lemongrass to the oil and fry briefly to infuse flavor (discard after frying as they are not meant to be eaten).
9. 9Add dried red chilies to the low-heat oil, stir lightly until slightly darkened and crispy; remove and drain.
10. 10Fry raw peanuts in the low-heat oil, stirring occasionally, until golden and crispy; remove and drain.
11. 11Fry raw cashews in the low-heat oil until golden and crispy; remove and drain.
12. 12Combine all fried ingredients (garlic, lime leaves, chilies, peanuts, cashews) in a large bowl.
13. 13Add the prepared seasoning powder and toss thoroughly to coat all ingredients evenly.

These instructions are our analysis of the original video. Watch on YouTube →