1.    Lime & Coconut Dip

In a blender, purée 1 cup peanuts, ¼ cup coconut milk, 2 tbsp fresh lime juice, 1tbsp lower-sodium soya sauce, 1 tbsp chopped shallot, 2 tbsp water, and 1/8 tsp each salt and pepper until smooth. Serve with crudités. Makes 1 cup.

Description:  Lime & Coconut Dip

Lime & Coconut Dip

2.    Saucy Succotash

In a 30cm frying pan, cook 3 strips bacon, chopped, on medium for 6 minutes, stirring. Stir in 3 sweet potatoes, peeled and chopped; 2 cups peanuts; 1 can (400g) diced tomatoes with chillies; 1 cup water; ½ tsp salt; ¼ tsp pepper and ½ tsp brown sugar. Heat to boiling, cover and reduce heat to simmer for 15 minutes or until potatoes are better, stirring occasionally. Serves 6.

Description:  Saucy Succotash

Saucy Succotash

3.    Crunchy Grilled Prawns

Arrange oven rack 15cm from grill. Preheat grill. On a plate, combine 1 cup peanuts, very finely chopped, ¼ cup panko (flaky breadcrumbs used in Japanese cuisine), crushed cornflakes or fresh breadcrumbs and ¼ tsp pepper. In a bowl, beat 1 large egg white. Working one at a time, dip 450g shelled and deveined prawns, butterflied, into egg white, then coat 1 side with peanut mixture. Place on foil-lined 45cm by 30cm Swiss-roll pan, peanut-mixture-side up. Grill for 2 to 3 minutes or until golden brown. Serve with barbecue sauce for dipping. Serves 4.

Description: Crunchy Grilled Prawns

Crunchy Grilled Prawns

4.    Quick Kung Pao Chicken

In a 30cm frying pan, roast 1 cup peanuts on medium for 5 minutes or until browned in spots. Transfer to dish. Sprinkle 1/8 tsp each salt and pepper on 450g boneless, skinless chicken things, chopped, and add to same frying pan. Cook for 6 minutes or until browned, stirring occasionally. Add 1 tbsp lower-sodium soya sauce, 1 tbsp balsamic vinegar and ¼ tsp crushed paprika. Cook, stirring, for 3 minutes or until chicken loses pink colour and is glazed with sauce. Toss in reserved peanuts. Serves 4.

Description: Quick Kung Pao Chicken

Quick Kung Pao Chicken

5.    Chocolate-Caramel Peanuts

Preheat oven to 1700C. In a large bowl, combine 3 tbsp corn syrup or golden syrup, 2 tbsp sugar and ¼ tsp salt. Stir in 2 cups peanuts to evenly coat. Spread in a single layer on a Swiss-roll pan lined with greaseproof paper. Bake for 15 minutes or until browned and caramelized. Cool completely. Break into rough chunks. Stir into 340g dark chocolate, melted, until well coated. Spread evenly on a pan lined with wax paper. Refrigerate until set. Serves 8.


Description: Easiest ever nuts in chocolate!

Easiest ever nuts in chocolate!

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