Before you settle into the couch for the evening, whip up this super easy and moreish snack of fried peanuts with chilli, lime and spices.
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tsp dried chilli flakes
- 2 tsp sea salt flakes
- 1 tsp raw sugar
- 2 tsp toasted sesame seeds
- 2 limes
- 2 tbsp vegetable oil
- 1½ cups raw peanuts
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 1½ cups
Place the coriander and cumin seeds, chilli flakes and salt in a small frying pan over medium-high heat and toast (tossing occasionally) until aromatic and lightly toasted (60–90 seconds). Coarsely grind the spices in a mortar and pestle.
Tip into a bowl, add the raw sugar and sesame seeds, then grate over the lime zest (making sure to catch the oils in the bowl). Stir to combine well.
Heat the oil in a frying pan over medium heat and fry the peanuts, stirring occasionally, until lightly golden (about 2 minutes). Drain well and lightly pat with paper towel. While still hot, toss the peanuts in the spice mix and enjoy warm.