To make these addictive peanuts extra-tangy, Chris Yeo soaks them in lime juice before frying them and tossing them with tart shredded lime leaves. He served them at the Atlanta party because Georgia is the peanut capital of the country.
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2 medium shallots, thinly sliced
Cilantro sprigs, for garnish
2 kaffir lime leaves, very thinly sliced, or finely grated zest of 1 lime
1/2 cup vegetable oil
1/2 cup fresh lime juice or lemon juice
1 pound raw peanuts (2 1/2 cups)
How to Make It
In a bowl, toss the peanuts and lime juice; let stand for 1 hour, tossing occasionally.
Drain the peanuts and pat dry on paper towels. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the shallots and cook over moderately high heat, stirring, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the shallots to a plate.
Add half of the peanuts to the hot oil and cook over moderate heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the nuts to paper towels. Season with salt and let cool. Repeat with the remaining peanuts. In a bowl, toss the peanuts with the lime leaves, garnish with the shallots and cilantro and serve.
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