Jo Pratt's Fragrant Peanut Crisps
Over a year ago
1,846 views
Ingredients
- 2 tsp. coriander seeds
- 2 cloves garlic, roughly chopped
- pinch turmeric
- 1-2 fresh or dried lime leaves - chopped or crushed into fine pieces
- 1 tsp. salt
- 75g rice flour
- 200 ml coconut milk
- 125g unsalted peanuts, roughly chopped
- Vegetable oil
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
These savoury crisps can easily be made a day in advance and stored in an airtight container.
Method
-
1
1. Heat a frying pan and lightly toast the coriander seeds until they start to give off an aroma. Tip into a bowl and add the garlic, turmeric, salt and lime leaves. Crush with the base of a rolling pin, or use a pestle and mortar if you have one.
2. In a separate bowl, mix the rice flour with the coconut milk, and then stir in the crushed ingredients and peanuts.
Return the frying pan to the heat, and add about 3tbsp of oil, or enough to cover the base of the pan by about 2mm. Once hot, add tablespoonfuls of the peanut batter and fry until crisp and golden.
3. Remove and drain on kitchen paper, while making the rest, adding more oil as and when needed. Leave to cool and store in an airtight container.
PS: If you're unable to get hold of lime leaves, use 1tbsp very finely chopped lemongrass as an alternative.
Similar Recipes
View all similar
Comments (0)