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 More Tasty Snacks
2 medium shallots, thinly sliced
Cilantro sprigs, for garnish
Salt
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)
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.
