Ingredients Amount
Vegetable oil for frying As needed
Dried small read chilies 1/4 cup
Wild Lime Leaves, veins removed 1/2 cup
Peanuts, raw, skinned 2 cups
Lemon grass, trimmed, minced 2 stalks
Tamarind pulp, prepared and starined 2 Tbsp.
Salt, kosher or sea 1/2 tsp.
Sugar, white 1 1/2 tsp.
Method:
1. Heat oil in small pot or wok until 325F
2. Add chilies and fry briefly, until crisp but not browned, remove to absorbent towel to drain
3. repeat brief frying process with lime leaves
4. Repeat frying with peanuts - these will take longer, stir frequently to ensure even cooking, remove when pale golden, expect carry over cooking
5. Drain most oil from pan, leave just enough to stir-fry lemon grass
6. Add lemon grass to remaining oil and stir fry briefly to acheive aroma but not long enough to brown. Add peanuts and toss to combine. Add sugar, salt, tamarind and mix rapidly to coat peanut mixture. Continue to fry peanuts unti; excess moisture has evaporated and peanuts are glazed. Add fried chilies and lime leaves, toss to combine, remove to cool at room temperature.