Cambodian Spicy Roasted Peanuts Recipe
This Cambodian spicy roasted peanuts recipe uses local ingredients such as raw peanuts, bird’s eye chillies, kaffir lime leaves, lemongrass, and garlic
Servings: 2 cups
Calories: 2951kcal
Equipment
Ingredients
- 500 grams shelled raw peanuts pink 'skins' still on
- ½ tbsp of vegetable oil
- 1 tsp sea salt or more to taste
- 1 tsp refined sugar or more for sweet-toothed guests
- 4 dried bird’s eye chillies deseeded and chopped finely
- 6 kaffir lime leaves centre torn out and ripped into small pieces
- 1 clove of garlic sliced very thinly
- 15 cm piece of lemongrass tough outer skin removed and sliced very finely
Instructions
- Line an oven tray with greaseproof paper and set aside.
- Heat a large wok over high heat.
- Add the peanuts and stir constantly, then reduce the heat to medium-low after a couple of minutes.
- Once the peanuts start to colour (this should be around 5 minutes), turn the heat up a little as you slowly add the oil. Keep stirring to distribute the oil evenly through the nuts.
- Add the salt, chillies, lemongrass, and sugar, and continue to stir well to combine the aromatics and seasoning with the nuts.
- Add the garlic, and continue to stir to combine.
- Once the nuts are a bright reddy-brown colour, they are fully roasted. Add the kaffir lime leaves, and stir to combine.
- Transfer the nuts from the wok to an oven tray lined with greaseproof paper and allow them to cool before serving.
- If there are any nuts left, store them in an airtight container.
Nutrition
Serving: 500g | Calories: 2951kcal | Carbohydrates: 110.3g | Protein: 139.4g | Fat: 244.6g | Saturated Fat: 41g | Polyunsaturated Fat: 203.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 98mg | Fiber: 46.9g | Sugar: 5g