Sunday 10 October 2010


Malaysia produces a lot of peanuts, hence peanuts are favourite nibbles as well as ingredient in a lot of dishes. 

I was sorting out my husband's luggage after a trip to Malaysia once when I found a slip of paper in one of the pockets. It was a recipe for crispy peanuts, secretly slipped in by my sister-in-law for me to find. Sweet lady. I tried it one day and, although the original recipe did not exactly produce the expected results, after a bit of tweaking did make yummy, crispy peanuts. This recipe makes quite a lot, so I suggest it be made when expecting company.


500 gms. raw shelled peanuts
2 tsps. salt
1 tbsp. garlic powder
1 cup sugar
1 medium egg, beaten
1 c. all-purpose flour
1/2 c. water
cooking oil for deep frying

Mix all of the ingredients, except for the peanuts and cooking oil, into a smooth batter. Add the peanuts and stir until well coated with the batter. Heat up the cooking oil until very hot. 

Drop a spoonful of battered peanuts at a time into the hot oil. Nudge gently with a slotted spoon to separate the kernels. Take care not to stir too much as this will cause the coating to come off.

Fry until golden . Lift with a slotted spoon onto a kitchen paper lined tray to drain off excess oil. The peanuts wil crisp up as it cools.

Store in a clean jar. 

Flavour may be varied by substituting the garlic powder with other powdered seasonings such as curry, barbecue or cajun.

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