Cut the garlic into slices as evenly as possible. I recommend using a mandolin for it if you have one, since even slices will be extremely helpful for the roast. Pull a thickness of about 1-1.5 mm thick. Spread the cut garlic on a plate to let you dry while preparing other things. As a dryer, they are all the faster.
10 large cloves garlic
Make sure that Macrut Lime Leaves are absolutely 100% dry, otherwise the oil will be sprayed when you fry it. Soft the sheet in the longitudinal direction and tear off the middle handle, then tear each half into 2 parts. (So every single sheet should give you 4 pieces, see the gradual photos above when you are confused.)
15 macrut lime leaves
Cut the thin lemon grass into slices on a diagonal. We will not eat them, so that we don’t have to be super precise or meticulously.
1 stalk lemon grass
Combine all spices in a coffee grinder and grind into a powder. This helps you to better stick to your nuts.
2 teaspoons of granulated sugar, 1 ½ teaspoon of table salt, 1 teaspoon of lime juice powder, 1 teaspoon of chicken bouillon powder, 1 teaspoon of chili powder
Line a large plate with a paper towel for the herbs and line a 9×13 brownie pan with a paper towel. (If you don’t have a brownie pan, a large mixed bowl works, but the nuts will cool down faster in a brownie pan.)
Place about ¾ inch roast oil into a wok or a medium -sized pot and heat it over low heat. Add a piece of cut garlic as a test piece. As soon as the garlic begins to bubble, add the remaining garlic and fry it gently, keep the heat low and constantly stir until the garlic is golden and the blowing has almost completely. Remove with a wire skimmer and drain on the plate lined with a paper towel. Remember that the garlic darkens slightly after leaving the oil. Take it out when it is a little too bright.
Oil roast
In the same oil, add the macro lime leaves over a low heat and fry until you stop bubbling, about 10-15 seconds. Remove with a wire room and drain on the plate.
Add the dried chillies in the same oil over low heat and stir it until you lightly dark, about 10-15 seconds. Remove and drain on the plate.
10 small dried chillies
Use the same oil with the same oil into the medium, add the lemon grass and fry it frequently stir until the bubble has decreased. The lemong grass is only for infusion, we won’t eat them because they are hard and tough. Most Thai people will add them to the nuts because they look good, and it shows that Lemongrass is an ingredient, but I prefer to reject them for simple food. You can either do.
Now it’s time to fry the nuts. Let the oil heater heat to 175 ° C. Add the peanuts. If necessary, give it with more oil so that the nuts are hardly submerged. Often stir the peanuts until you darken slightly for about 7-9 minutes until the peanuts are golden (check whether you split an peanut). The timing depends on the size of your peanuts and the heat of your oil and remember that you continue to tan after leaving the oil. Remove a wire body to remove the peanuts and let the brownie pan drain.
12 ounces of raw peanuts
Now add the cashew nuts to the same oil that is still on medium heat and fry until they are golden brown and stirring constantly, about 3-5 minutes. Use a wire room to exploit it and add the peanuts. *Some cashew nuts have sugar content higher and need a short time to fry, so it is important not to move away from them!
6 ounces of raw angle
Shake the nuts a few times so that the entire excess oil can drain and remove the paper towel under the nuts. While the nuts are still warm and oily, sprinkle the spice evenly over the nuts, then stir or throw them off thoroughly. Add the fried herbs and throw them again to coat. Let them cool completely before eating because the nuts are not crispy while they are still hot. Enjoy!