Lao Roasted Peanut Appetizer

The very first, and thus, most memorable thing I ate while in Laos was the spicy peanuts served upon arrival at the Villa Maly for our “Welcome Treatment”. We encountered similar versions again in Cambodia, but I really wanted to recreate the Laotian dish.

Thanks to Executive Chef Rasika Weerasinghe from the Villa Maly who shared the recipe with me.

Welcome Treatment Recipe: Fried Peanuts

3.5 cups raw peanuts, I used red skinned

3-4 medium to large stalks of lemongrass

1 large head of garlic, peeled and sliced or chopped finely  (c. 1/3 cup peeled garlic)

5-6 Kaffir lime leaves, sliced finely. You can substitute grated lime peel from 2 large limes,  but it will have a bit of a different flavor profile.

1 tsp salt, or to taste

1/2 cup of oil  – I use coconut oil. Vegetable, soybean or canola oil are also fine.

To prepare lemongrass,  slice off the bulb at the bottom of each stalk. Then, cut off the top 1/3rd of the lemongrass stalks and discard. Now begin to remove several layers of the tough and fibrous outer leaves until you see the soft, yellow center. This is what you want to slice finely and fry. (the tough outside stalks can be used to flavor soups or stews or to boil in tea.)

Place a few layers of paper towels on one large and three small heat-proof plates

• In a frying pan, heat oil over medium heat.  It’s ready when a few drops of water tossed in the pan begin to sizzle.
• Fry peanuts in oil, stirring continuously to ensure all cook evenly and thoroughly.  This takes approximately 5-7 minutes until they are a light chestnut brown. Don’t let the peanuts turn dark brown as they do continue to cook a bit once off the flame.
• Once peanuts are done cooking,  use a slotted spoon to move them onto the big plate/paper towels so they can drain and absorb excess oil. When cool, rub nuts together and skins will slip off. Throw skins away. It’s fine to keep some peanuts with skins still on in the mix.
• Using the same oil you just fried the peanuts in, fry the lemongrass slices in the same manner, stirring constantly. This should take about 5 minutes or until they are light brown.
• Once done, remove, place on paper towels to blot, and continue the process, first with the garlic, then with the kaffir lime leaves. These should take about 2-3 minutes each to cook. Remember to stir constantly.
• While not necessary, I prefer to pulverize the fried lemongrass for a less tough, less fibrous consistency. To do this, pulse fried lemongrass several times in a mini food processor until you have a softer mix.
• Add all the cooked items together with the salt, adjust according to your taste.

Note: I have also seen recipes for these peanuts which can include chiles, curry leaves, shallots, lemon or lime juice, and even a bit of sugar or five spice powder. Experiment to see what taste profile you prefer.