People Always Ask For This Recipe After Thailand Trip

Por Pailin's Kitchen · 30 min

Ingredientes

Modo de preparo

1. Thinly slice the garlic crosswise, as evenly as possible (a mandolin helps), to about 1 to 1.5 mm. Spread on a plate to dry.
2. Make sure the makrut lime leaves are completely dry. Fold each leaf lengthwise, tear off the centre stem, then tear each half into 2 pieces.
3. Thinly slice the lemongrass on a diagonal.
4. Grind all the seasonings together in a coffee grinder into a powder.
5. Line a large plate with paper towel for the herbs, and a 9x13-inch pan with paper towel for the nuts.
6. Heat about 3/4 inch of frying oil in a wok or medium pot over low heat. Test with one garlic slice; once it bubbles, add the rest and fry gently, stirring constantly, until golden and the bubbling has almost stopped. Remove with a wire skimmer and drain on the plate, taking it out a little lighter than you want since it darkens after leaving the oil.
7. In the same oil on low heat, fry the lime leaves for 10 to 15 seconds, until they stop bubbling completely. Remove and drain on the plate.
8. In the same oil on low heat, fry the dried chilies for 10 to 15 seconds, until slightly darkened. Remove and drain.
9. Raise the heat to medium, add the lemongrass and fry, stirring often, until the bubbling subsides. Remove and discard it, or leave it in if you like.
10. Heat the oil to 350°F (175°C). Add the peanuts, topping up with oil so they are barely submerged. Stir frequently for about 7 to 9 minutes, until golden (split one to check). Remove with a wire skimmer and drain on the lined pan.
11. In the same oil on medium heat, fry the cashews, stirring constantly, for about 3 to 5 minutes until golden. Watch closely, as they can burn quickly. Scoop out and add to the peanuts.
12. Shake the pan to drain excess oil, then remove the paper towel. While the nuts are still warm and oily, sprinkle the seasoning evenly over them and toss well. Add the fried herbs and toss again.
13. Let the nuts cool completely before eating, as they are not crunchy while hot.

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