Thinly cut the transversal garlic in the most uniform way possible. I recommend using a mandolin for this, if you have one, since the slices will also be enormously useful when you fry them. It points to a thickness of about 1-1.5 mm thick. Distribute the garlic in a plate on a plate to let them dry while preparing other things, since the dryer are the fastest they fry.
10 big cloves garlic
Make sure the lime makrut leaves are absolutely 100%dry, otherwise the oil will fry when fry them. Fole of the longitudinal leaf and tear the central stem, then snatch every half in 2 pieces. (So every single leaf should give you 4 pieces, see the photos step by step if you are confused.)
15 Lime Makrut leaves
Thinly cut the citronella on a diagonal. We will not eat them, so there is no need to be super precise or meticulous about it.
1 stem of stem
Add all the condiments in a grinding grind and grinding powder; This will help them attack the dice better.
2 teaspoons of granulated sugar, 1 ½ teaspoon of teaspoon rooms, 1 teaspoon of lime juice powder, 1 teaspoon of chicken bouillon powder, 1 teaspoon of chilli powder
Assigns a large plate with a paper napkin for herbs and align a 9×13 brownie pan with paper napkins. (If you don’t have a brownie pan, a large bowl will work, but the dice will cool down faster in a brownie pan).
Put about ¾ inches of fryable oil in a wok or medium -sized pot and heat it over low heat. Add a piece of sliced garlic as a piece of test. Once the garlic starts bubble, add the remaining garlic and fry gently, keeping the heat low and stirring constantly, until the garlic is golden and the bubbling went almost completely. Remove with a thread skimmer and drain them on the lined plate of paper towel. Remember that the garlic will break slightly after leaving the oil, then pulling it out when it is still a little too light.
Frying oil
In the same oil, still on low heat, add the lime makrut leaves and fry until they stop gurgling completely, about 10-15 seconds. Remove with a wire skimmer and drain them on the plate.
In the same oil, still on low heat, add the dry chillies and mix until they darken slightly, about 10-15 seconds. Remove and drain them on the plate.
10 small dry chillies
Using the same oil, rotate the heat on medium, then add the lemch and fry, mixing frequently, until the bubbling has mitigated. Citronella is only to instill, we will not eat them because they are hard and rubbery. Most Thai people will add them to walnuts because they are beautiful and shows that lemongrass is an ingredient, but I prefer to discard them for easy eating. You can even do.
Now it’s time to fry the walnuts. Let the oil warmed up to 350 ° F (175 ° C). Add the peanuts. If necessary, complete it with more oil to keep the nuts barely immersed. Frequently mix the peanuts until they darken slightly, about 7-9 minutes, until the peanuts are golden (check by breaking an open peanut). The times will vary considerably depending on the size of the peanuts and the heat of your oil and remember that it is further red after leaving the oil. Use a thread skimmer to remove peanuts and drain them on the pan.
12 Oz raw peanuts
Now add the anacardi to the same oil, still over medium heat and fry until they are golden, stirring constantly, about 3-5 minutes. Use a skimmer of wires to collect them and add them to the peanuts. *Some anacardi are higher in the sugar content and take a short period to fry, so it is important not to move away from them!
6 Oz Anacardi raw
Shake the dice pan a few times to allow all the excess oil to download, then remove the paper napkin from below the dice. While the walnuts are still hot and oily, sprinkle the seasoning above the walnuts evenly, then mix or throw them to cover them carefully. Add the fried herbs and mix again to cover. Allow them to cool completely before eating since the nuts will not be crunchy while they are still hot. Enjoy!
