indonesian-beef-satay-featured
Asian Marinated Beef with Peanut Dipping Sauce
November 3, 2014
Rocking-Morrocan-Pita-Pocket1
Rockin’ Moroccan Pita Pocket
November 15, 2014
Show all
warm-thai-peanuts1-1024x768

The perfect balance of sweet and heat.  These nuts incorporate the sassy tastes and bold aromatics of Thai cuisine.


Ingredients


  • 8 cups of raw peanuts
  • 1 Tablespoon olive oil
  • 3 shallots, peeled and sliced thinly crosswise into rings
  • 3 cloves of garlic, peeled and slivered lengthwise
  • 6 kaffir lime leaves, broken into small pieces
  • 2 teaspoons red pepper flakes
  • 2 Tablespoons butter, melted
  • 2 Tablespoons fresh lime juice
  • Zest of two limes
  • 2 Tablespoons brown sugar
  • 1 Tablespoon plus 2 teaspoons kosher salt


Directions


 Preheat oven to 350o F.

Spread peanuts on two half-sheet pans and roast for 25 minutes, shaking the pans and rotating about half way through.

Meanwhile, heat olive oil over medium-high heat.  Sauté shallots and garlic until golden and slightly crispy, about 8-10 minutes.  Add the lime leaves and red pepper flakes, and cook an additional two minutes, stirring. Transfer to a paper towel and cool until crispy.

When peanuts are golden, transfer to a mixing bowl to cool slightly.  If desired, rub between two cloth towels to remove skins.

In a small bowl, stir together the butter, lime juice and zest, brown sugar and salt.  Drizzle over the peanuts.  Stir in the crispy shallot/garlic mixture.  Serve warm.

The nuts can be warmed again in a 300o F oven for 10 minutes.


Makes 8 cups

Leave a Reply

Your email address will not be published. Required fields are marked *