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MarilynFL

ooh, ooh, this month Food & Wine has a Kaffir leaf "fried peanut" snack!

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Joined: Dec 12, 2005

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Posted to Thread #14758 at 11:27 am on May 11, 2009

Let me see if I can find it online. If not, I'll post from home tonight....

Something like 10 kaffir leaves fried in peanut oil, then raw peanuts fried, then kosher salt added, then lots of minced garlic is fried and put on top.

Ha! I GayR'd it!

Plus I posted the link that has 11 recipes from F&W using Kaffir leaves.

<i><b>Spicy Lime Leaf Beer Nuts</i></b>

Recipe by Andy Ricker

This spiced nut mix gets tossed with kaffir lime leaves, typically used in Thai curry sauces but here fried crisp. The dish is one of many kap klaem (drinking snacks) that Andy Ricker offers at Pok Pok’s Whiskey Soda Lounge. “These nuts are served all over Thailand, usually with some kind of dried fish mixed in,” he says.

Ingredients
1 cup peanut oil, for frying
10 large fresh kaffir lime leaves (see Note)
8 small dried red chiles
6 cups raw peanuts (2 pounds)
1 tablespoon kosher salt
4 large garlic cloves, minced

Directions
In a very large skillet, heat the peanut oil. Line a plate with paper towels. Add the lime leaves and chiles to the skillet and fry over moderate heat until the lime leaves are crisp and the chiles turn deep red, about 1 minute. Using a slotted spoon, transfer the lime leaves and chiles to the paper towels to drain.
Line a large rimmed baking sheet with paper towels. Add the peanuts to the skillet and stir-fry over moderate heat until golden brown, about 10 minutes. Using a slotted spoon, transfer the peanuts to the paper towels to drain. Transfer the hot peanuts to a bowl and toss with the salt.
Add the garlic to the skillet and fry over moderate heat until golden, about 2 minutes. Using a slotted spoon or fine mesh skimmer, transfer the garlic to the plate with the lime leaves and chiles and pat dry.
Using your hands, finely crush the lime leaves and chiles over the peanuts. Add the garlic and toss to combine. Transfer the peanuts to small bowls and serve warm or at room temperature.


Make Ahead
The peanuts can be stored in an airtight container for up to 1 week.
Notes
It is important to use fresh (not dried) kaffir lime leaves here. They are available at Asian supermarkets; if sold frozen, defrost before using.

Here's another one from F&W.

<i><b>Fried Peanuts with Asian Flavors</i></b>

Recipe by Chris Yeo
To make these addictive peanuts extra-tangy, Chris Yeo soaks them in lime juice before frying them and tossing them with tart shredded lime leaves. He served them at the Atlanta party because Georgia is the peanut capital of the country.


Ingredients
1 pound raw peanuts (2 1/2 cups)
1/2 cup fresh lime juice or lemon juice
1/2 cup vegetable oil
2 medium shallots, thinly sliced
Salt
2 kaffir lime leaves, very thinly sliced, or finely grated zest of 1 lime
Cilantro sprigs, for garnish

Directions
In a bowl, toss the peanuts and lime juice; let stand for 1 hour, tossing occasionally.
Drain the peanuts and pat dry on paper towels. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the shallots and cook over moderately high heat, stirring, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the shallots to a plate.
Add half of the peanuts to the hot oil and cook over moderate heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the nuts to paper towels. Season with salt and let cool. Repeat with the remaining peanuts. In a bowl, toss the peanuts with the lime leaves, garnish with the shallots and cilantro and serve.

Link: http://www.foodandwine.com/ingredients/invoke.cfm?ingredientid=1B55029D-3DE5-11D5-82500002B3309983


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