Spice up standard salted nuts with this recipe for wasabi-crusted peanuts. The green shell is made with a combination of beaten eggwhites, wasabi powder and wasabi paste.
- ¼ cup coarse sea salt
- 300 g unsalted peanuts
- 2 eggwhites
- 5 tsp wasabi powder
- 2 tbsp cornflour
- 2 tbsp wasabi paste
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.
Heat the oven to 170°C (150°C fan-forced) and line a baking tray with baking paper.
Rub the salt and peanuts together in a bowl and then place in a sieve to remove excess salt.
Lightly beat the eggwhites and gradually add the wasabi powder and cornflour. Stir in the wasabi paste. Add the nuts and then spread them out on the baking tray and dry in the oven for 40-50 minutes.