Food Recipes Snacks Fried Peanuts with Lime Be the first to rate & review! To make these peanuts extra-tangy, Chris Yeo soaks them in lime juice before frying them and tossing them with tart shredded lime leaves. By Chris Yeo Chris Yeo Chris Yeo is the chef/owner and founder of Straits Restaurants. He was one of the first restauranteurs to bring authentic Singaporean fare to the San Francisco Bay Area. Chris co-wrote The Cooking of Singapore: Great Dishes from Asia's Culinary Crossroads (1993). Food & Wine's Editorial Guidelines Updated on February 4, 2022 Save Rate PRINT Share Close Photo: © Lucy Schaeffer Active Time: 10 mins Total Time: 1 hr 15 mins Yield: 10 Cook Mode (Keep screen awake) Ingredients 2 medium shallots, thinly sliced Cilantro sprigs, for garnish Salt 2 makrut lime leaves, very thinly sliced, or finely grated zest of 1 lime 1/2 cup vegetable oil 1/2 cup fresh lime juice or lemon juice 1 pound raw peanuts (2 1/2 cups) Directions In a bowl, toss the peanuts and lime juice; let stand for 1 hour, tossing occasionally. Drain the peanuts and pat dry on paper towels. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the shallots and cook over moderately high heat, stirring, until browned and crisp, about 2 minutes. Using a slotted spoon, transfer the shallots to a plate. Add half of the peanuts to the hot oil and cook over moderate heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the nuts to paper towels. Season with salt and let cool. Repeat with the remaining peanuts. In a bowl, toss the peanuts with the lime leaves, garnish with the shallots and cilantro and serve. Originally appeared: May 2009 Rate It Print