Recipes Fried Citrus Peanuts Be the first to rate & review! To make these 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. By Chris Yeo Chris Yeo Chris Yeo is the chef/owner and founder of Straits Restaurants. He was one of the first restauranteurs to bring authentic Singaporean fare to the San Francisco Bay Area. Chris co-wrote The Cooking of Singapore: Great Dishes from Asia's Culinary Crossroads (1993).Experience: Upon graduating from the Singapore Hotel and Catering School, Chris Yeo went to work at the Mandarin Hotel. However, he became disillusioned with the hospitality industry after two years and moved to London to start over as a hairstylist working under Vidal Sassoon in the 1970s. Chris emigrated to the States a decade later and started his hair studio in the Haight-Ashbury district of San Francisco. While he was a successful stylist, Chris realized his love of entertaining and creating food was his true passion. In 1987, Chris opened Straits named after The Strait of Malacca which separates Singapore from Indonesia. Diners and reviewers were instantly wowed by his contemporary, meticulously executed dishes full of bold, crave-worthy flavors. He eventually expanded to six locations, from the Bay Area to Houston and Atlanta. In 2005, Chris launched another dining concept, SINO Restaurant + Lounge, his modernist interpretation of Cantonese fusion cuisine set against an elegantly designed interior reminiscent of sultry 1930s Shanghai.Education: Chris received his formal culinary training at the Singapore Hotel and Catering School. Food & Wine's Editorial Guidelines Updated on February 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Active Time: 10 mins Total Time: 1 hrs 15 mins Yield: 10 Ingredients 2 medium shallots, thinly sliced Cilantro sprigs, for garnish Salt 2 makrut 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) Directions 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. Rate it Print