Fried Peanut Snack With Kaffir Lime, Lemongrass, And Chilies

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Michael Ruhlman

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Ingredients

1 cup Vegetable oil for frying

1/4 cup Dried Long red chilies or other hot red chilies

1/2 cup Kaffir lime leaves, fold back and pull out veins, ripped into 1-inch (2.5 cm.) pieces

2 cups Raw peanuts, skinned

2 stalks Lemongrass, trimmed and minced

2 Tablespoons Tamarind pulp

1/2 teaspoons. Kosher salt, ground extra fine (in mortar or spice grinder)

1 1/2 teaspoons Granulated sugar

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