Thary’s Khmer nuts - recipe

1st January 2014 | by Guest author

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Ingredients:

500g fresh peanuts
2 sticks fresh lemongrass (sliced into small pieces)
5 kefir lime leaves, finely sliced
100g garlic, finely sliced
3 fresh chillis, kept whole (or sliced for a really spicy hit!)
1 rice-spoonful of sugar
1 rice-spoonful of chicken powder (or bouillon)
½ rice-spoonful salt
Vegetable oil

Method:

  1. Warm the frying pan and put in enough oil to cover the bottom of the pan.
  2. Fry the garlic, lemongrass, kefir lime leaves and chilli together for 3-5 minutes and put aside.
  3. Boil the peanuts in hot water for 5 minutes and then let them dry-out in a sieve or colander
  4. Warm the frying pan and fry the boiled peanuts in hot oil until they turn golden brown.
  5. Take the peanuts out of the pan, put them in a large bowl and mix them together with the fried garlic and spices mixture as well as the salt, chicken powder and sugar.
  6. Enjoy with an ice-cold Angkor Beer!

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