Thai Chili & Herb Peanuts (Tom Yum Peanuts)

Step 1

Thinly slice the garlic crosswise as evenly as possible. I recommend using a mandolin for this, if you have one, as even slices will be tremendously helpful when you fry them. Aim for a thickness of around 1-1.5 mm thick. Spread the sliced garlic out on a plate to let them dry while you prep other things, as the dryer they are the faster they fry.

Step 2

Make sure makrut lime leaves are absolutely 100% dry, otherwise the oil will splatter when you fry them. Fole the leaf lengthwise and tear off the center stem, then tear each half into 2 pieces. (So each single leaf should give you 4 pieces, see the step by step photos above if you're confused.)

Step 3

Thinly slice the lemongrass on a diagonal. We will not be eating these so no need to be super precise or meticulous about it.

Step 4

Combine all the seasonings together in a coffee grinder and grind into a powder; this will help them stick better to the nuts.

Step 5

Line a large plate with a paper towel for the herbs, and line a 9x13 brownie pan with paper towel. (If you don’t have a brownie pan, a large mixing bowl will work, but the nuts will cool faster in a brownie pan).

Step 6

Put about 3/4 inch of frying oil in a wok or medium size pot and heat it over low heat. Add one piece of sliced garlic as your test piece. Once the garlic start to bubble, add the remaining garlic and fry gently, keeping the heat low and stirring constantly, until the garlic is golden and the bubbling has gone almost completely. Remove with a wire skimmer and drain on the paper towel lined plate. Remember the garlic will darken slightly after it leaves the oil so take it out when it's still a little too light.

Step 7

In the same oil, still on low heat, add the makrut lime leaves and fry until they stop bubbling completely, about 10-15 seconds. Remove with a wire skimmer and drain on the plate.

Step 8

In the same oil, still on low heat, add the dried chilies and stir until they darken slightly, about 10-15 seconds. Remove and drain on the plate.

Step 9

Using the same oil, turn the heat up to medium then add the lemongrass and fry, stirring frequently, until the bubbling has subsided. The lemongrass is for infusing only, we will not eat them as they are hard and chewy. Most Thai people will add them to the nuts cuz they look nice and it shows that lemongrass is an ingredient, but I prefer to discard them for easy eating. You can do either.

Step 10

Now it’s time to fry the nuts. Let the oil heat up to 350°F (175°C). Add the peanuts. If needed, top it up with more oil to keep the nuts barely submerged. Stir the peanuts frequently until they darken slightly, about 7-9 minutes, until the peanuts are golden (check by splitting one peanut open). The timing will vary greatly depending on the size of your peanuts and the heat of your oil, and remember they will brown further after leaving the oil. Use a wire skimmer to remove the peanuts and drain on the brownie pan.

Step 11

Now add the cashews to the same oil, still on medium heat, and fry until they are golden, stirring constantly, about 3-5 mins. Use a wire skimmer to scoop them out and add them to the peanuts. *Some cashews are higher in sugar content and take a short time to fry, so it's important not to walk away from them!

Step 12

Shake the nuts pan a few times to allow all the excess oil to drain, then remove the paper towel from under the nuts. While the nuts are still warm and oily, sprinkle the seasoning evenly over the nuts, then stir or toss to coat them thoroughly. Add the fried herbs and toss again to coat. Allow them to cool completely before eating as the nuts will not be crunchy while still hot. Enjoy!