I combined both of the recipes in the link below.
Mostly followed the second, but added 3 red Thai dried chilies instead of onion, used more kaffir leaves and less salt.
First I served them on top of Japanese buckwheat noodles, grilled chicken breast, salad greens and Pat's spicy peanut sauce (we love that sauce).
Then I just ate them plain. You simply can't stop licking your fingers. It's embarrassing.
Here's what I used:
1 C raw peanuts, shelled but leave on paper skin. Or not. Your choice.
1/2 C fresh lime juice
1 C peanut oil
6 kaffir leaves, washed
3 dried Thai chilies
1/2 TBL kosher salt
1 large clove garlic, minced.
1 package of dry Tru Lime powder
Spread shelled peanuts on a dinner plate, pour lime juice over them and let soak for one hour. Blot dry. Bring oil to shimmer (I have not idea what temp it was...) Cook leaves and chili peppers for 1 minute, remove to paper towel and blot. Add peanuts and cook until golden brown (recipe says 10 minutes...mine were getting brown in 3.5 minutes? Temp too hot?). Remove to paper towel and blot. Have a small wire strainer ready for the next step. Remove pan from heat and add diced garlic. It will cook IMMEDIATELY, so get ready to scoop it out quickly. Blot on paper towel.
Put peanuts in a big bowl, toss with salt, then crumble the kaffir leaves (I removed the thick central stems) and the crumbled chilies (do NOT lick your fingers immediately afterward. Do not even bother asking why.) Then the garlic. The lime juice soak didn't add enough zing for me so I sprinkled on a package of the dry lime powder.
Store in tight tin.
The initial taste was a "huh, a bit soft" combined with a twing of disappointment that they weren't limey-er after all that time spent shelling and soaking. Oh, and there was an owww! because peanut oil gets HOT!
That's when I added the powdered lime, which was better, but the taste still wasn't intensive enough. Turns out they taste even better and get crisper by the next day. Or perhaps my taste buds had simply regenerated post hot peanut cauterization.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=119242
Mostly followed the second, but added 3 red Thai dried chilies instead of onion, used more kaffir leaves and less salt.
First I served them on top of Japanese buckwheat noodles, grilled chicken breast, salad greens and Pat's spicy peanut sauce (we love that sauce).
Then I just ate them plain. You simply can't stop licking your fingers. It's embarrassing.
Here's what I used:
1 C raw peanuts, shelled but leave on paper skin. Or not. Your choice.
1/2 C fresh lime juice
1 C peanut oil
6 kaffir leaves, washed
3 dried Thai chilies
1/2 TBL kosher salt
1 large clove garlic, minced.
1 package of dry Tru Lime powder
Spread shelled peanuts on a dinner plate, pour lime juice over them and let soak for one hour. Blot dry. Bring oil to shimmer (I have not idea what temp it was...) Cook leaves and chili peppers for 1 minute, remove to paper towel and blot. Add peanuts and cook until golden brown (recipe says 10 minutes...mine were getting brown in 3.5 minutes? Temp too hot?). Remove to paper towel and blot. Have a small wire strainer ready for the next step. Remove pan from heat and add diced garlic. It will cook IMMEDIATELY, so get ready to scoop it out quickly. Blot on paper towel.
Put peanuts in a big bowl, toss with salt, then crumble the kaffir leaves (I removed the thick central stems) and the crumbled chilies (do NOT lick your fingers immediately afterward. Do not even bother asking why.) Then the garlic. The lime juice soak didn't add enough zing for me so I sprinkled on a package of the dry lime powder.
Store in tight tin.
The initial taste was a "huh, a bit soft" combined with a twing of disappointment that they weren't limey-er after all that time spent shelling and soaking. Oh, and there was an owww! because peanut oil gets HOT!
That's when I added the powdered lime, which was better, but the taste still wasn't intensive enough. Turns out they taste even better and get crisper by the next day. Or perhaps my taste buds had simply regenerated post hot peanut cauterization.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=119242