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
- 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
- 1 5 cm piece of lemongrass tough outer skin removed and sliced very finely
Heat a large wok over high heat.
Add the peanuts, stir constantly and 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.
Add salt, chillies, lemongrass and the sugar and stir well.
Add the garlic.
The nuts are fully roasted when they are bright red. A little bit of brown is good too. Add the kaffir lime leaves.
Remove the nuts from the wok and place on an oven tray lined with greaseproof paper and allow to cool before serving.
If there are any nuts left after serving, store in an airtight container.
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